Can I make this cake gluten-free?
While this recipe uses almond flour, it also contains all-purpose flour. You could try a 1:1 gluten-free flour blend, but the texture might vary.
BREAKFAST
Sardinian Almond and Honey Breakfast Cake
This delightful Sardinian-inspired breakfast cake combines the rich flavors of almond and honey in a moist, tender crumb. It's perfect for a sweet start to your day or as a light dessert.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
02
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
03
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This should take about 2-3 minutes.
04
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the honey, milk, and almond extract until just combined.
05
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06
Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes at 350°F (175°C), or until a wooden skewer inserted into the center comes out clean.
07
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
About This Recipe
This delightful Sardinian-inspired breakfast cake combines the rich flavors of almond and honey in a moist, tender crumb. It's perfect for a sweet start to your day or as a light dessert.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch of Sardinian flavor, drizzle a little more honey over the warm cake before serving. A sprinkle of toasted sliced almonds on top adds texture and visual appeal.
Easy Substitutions
You can substitute hazelnut flour for almond flour for a different nutty flavor. Any type of milk can be used, including dairy-free alternatives. If you don't have almond extract, vanilla extract can be used, though the almond flavor will be less pronounced.
Storage & Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 1 month; wrap tightly in plastic wrap and then foil.
Serving Suggestions
Serve slices of this cake with a dollop of Greek yogurt and fresh berries for a balanced breakfast. It also pairs wonderfully with a cup of coffee or tea. For a dessert option, a scoop of vanilla bean ice cream or a light honey-lemon glaze would be delightful.
Common Mistakes
1. Overmixing the batter: This develops the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined. 2. Using cold ingredients: Cold eggs and milk don't emulsify as well with the butter and sugar, leading to a less smooth batter. Ensure all refrigerated ingredients are at room temperature. 3. Not greasing and flouring the pan properly: This can cause the cake to stick, making it difficult to remove. Use butter or cooking spray and a light dusting of flour. 4. Opening the oven door too early: This can cause the cake to sink in the middle. Avoid opening the oven door until at least two-thirds of the baking time has passed.
Frequently Asked Questions
What kind of honey should I use?
Any good quality honey will work. For a more distinct flavor, consider a local wildflower honey or a chestnut honey, which is common in Sardinia.
Can I add nuts to the batter?
Yes, you can fold in 1/2 cup of chopped almonds or walnuts into the batter before baking for added crunch.
How do I know if the butter is softened enough?
Softened butter should yield slightly when pressed with a finger, but not be oily or melted.
MORE TO KNOW
The use of both all-purpose and almond flour in this recipe creates a cake that is both tender and rich in flavor. Almond flour adds a delicate moisture and a distinct nutty note that pairs beautifully with honey. When creaming butter and sugar, ensure the butter is truly softened (but not melted) to incorporate enough air for a light texture. Overmixing the batter after adding the dry ingredients can lead to a tough cake, so mix only until just combined.
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