Bee-autiful bite-sized Mini Almond Honey Cakes. These gluten-free and refined sugar-free treats are the perfect sweet addition to any occasion. Made with love, these little delights are bursting with the goodness of Thriving Family. A symphony of flavours, with a hint of lemon zest and a drizzle of honey to sweeten the deal!
Preheat the oven to 350°F (175°C). Grease and line a 13 x 9 inch (33 x 23 cm) cake pan with baking paper.
In a bowl, whisk together ¼ cup olive oil, ¾ cup raw honey, and 1 teaspoon vanilla extract. Add the eggs one at a time, beating until each one is fully combined.
Add 1 cup almond flour, 1 cup Thriving Family Smooth Vanilla, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and the zest of 1 small lemon. Mix the batter until the dry ingredients are fully combined.
Pour the batter into the prepared pan and bake for 20-25 minutes or until a skewer comes out clean.
Meanwhile, toast 1 cup of flaked almonds in a dry pan on medium heat. Stir occasionally and remove from heat when golden brown. Set aside to cool.
Once the cake has cooled completely, place it on a chopping board. Using a cookie cutter, press down into the cake and twist to create mini cake shapes. Repeat to get as many little round cakes as possible.
In a bowl, whisk together 8.8 ounces mascarpone cheese, 8.8 ounces sour cream, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon until combined.
Place half of the mini cakes on a tray, layer with a little of the cream mixture, then place another mini cake on top. Dollop more cream mixture on top, drizzle with a little honey, and scatter over toasted flaked almonds. Top with edible flowers.
Notes: If you need a dairy-free version, you can substitute the mascarpone and sour cream with vegan alternatives.
Preheat the oven to 175C
Grease and line a 33 x 23 cm cake pan and line with baking paper.
In a bowl, use a whisk together olive oil, honey and 1 tsp vanilla. Add the eggs, one at a time, beating until each one is fully combined.
Add the dry ingredients and mix the batter until the dry ingredients are fully combined. Pour the batter into the prepared pan and bake for 20-25 minutes or until a skewer comes out clean
Meanwhile toast the flaked almonds in a dry pan on medium heat. Stir around occasionally and remove from heat when golden brown and set aside to cool.
Once the cake has cooled completely, place the cake on a chopping board and using a cookie cutter, press down into the cake and twist to create the mini cake shape. Repeat all over the cake to get as many little round cakes as possible.
For the icing, whisk together the mascarpone cream, sour cream, 1 tsp vanilla and cinnamon until combined
Place half of the cakes on a tray, layer with a little of the cream mixture, then place another cake on top. Dollop more cake mixture on top, drizzle with a little honey and scatter over flaked almonds, top with cute flowers.
Mini Almond Honey Cakes
with Thriving Family
Not too tricky
12
2 hours
Bee-autiful bite-sized Mini Almond Honey Cakes. These gluten-free and refined sugar-free treats are the perfect sweet addition to any occasion. Made with love, these little delights are bursting with the goodness of Thriving Family. A symphony of flavours, with a hint of lemon zest and a drizzle of honey to sweeten the deal!
Preheat the oven to 350°F (175°C). Grease and line a 13 x 9 inch (33 x 23 cm) cake pan with baking paper.
In a bowl, whisk together ¼ cup olive oil, ¾ cup raw honey, and 1 teaspoon vanilla extract. Add the eggs one at a time, beating until each one is fully combined.
Add 1 cup almond flour, 1 cup Thriving Family Smooth Vanilla, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and the zest of 1 small lemon. Mix the batter until the dry ingredients are fully combined.
Pour the batter into the prepared pan and bake for 20-25 minutes or until a skewer comes out clean.
Meanwhile, toast 1 cup of flaked almonds in a dry pan on medium heat. Stir occasionally and remove from heat when golden brown. Set aside to cool.
Once the cake has cooled completely, place it on a chopping board. Using a cookie cutter, press down into the cake and twist to create mini cake shapes. Repeat to get as many little round cakes as possible.
In a bowl, whisk together 8.8 ounces mascarpone cheese, 8.8 ounces sour cream, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon until combined.
Place half of the mini cakes on a tray, layer with a little of the cream mixture, then place another mini cake on top. Dollop more cream mixture on top, drizzle with a little honey, and scatter over toasted flaked almonds. Top with edible flowers.
Notes: If you need a dairy-free version, you can substitute the mascarpone and sour cream with vegan alternatives.
Preheat the oven to 175C
Grease and line a 33 x 23 cm cake pan and line with baking paper.
In a bowl, use a whisk together olive oil, honey and 1 tsp vanilla. Add the eggs, one at a time, beating until each one is fully combined.
Add the dry ingredients and mix the batter until the dry ingredients are fully combined. Pour the batter into the prepared pan and bake for 20-25 minutes or until a skewer comes out clean
Meanwhile toast the flaked almonds in a dry pan on medium heat. Stir around occasionally and remove from heat when golden brown and set aside to cool.
Once the cake has cooled completely, place the cake on a chopping board and using a cookie cutter, press down into the cake and twist to create the mini cake shape. Repeat all over the cake to get as many little round cakes as possible.
For the icing, whisk together the mascarpone cream, sour cream, 1 tsp vanilla and cinnamon until combined
Place half of the cakes on a tray, layer with a little of the cream mixture, then place another cake on top. Dollop more cake mixture on top, drizzle with a little honey and scatter over flaked almonds, top with cute flowers.
