Honey cake with almonds

Muffin with honey always attracts with its aroma and unusual, magical taste. Honey cake with almonds is a delicious treat for the sweet tooth.

Ingredients

• Salted butter - 180 g
• Transparent liquid honey - 85 g + 4 tbsp. l.
• Powdered sugar - 85 g
• Almond flour (crushed almonds) - 85 g
• Wheat flour - 200 g
• Baking powder - 1 tsp
• Baking soda - 1 tsp
• Natural yogurt without additives - 100 g
• Large eggs - 2 pcs.
• Egg white - 1 pc.
• Almond petals - 85 g

Directions

1. Turn on the oven to preheat to 180 degrees. Line a 900 g cake mold with parchment paper, leaving hanging ends of the paper in order to make it easier to remove the product from the mold.
2. In a large bowl, combine 85 g honey, 180 g butter, powdered sugar, crushed almonds (almond flour), wheat flour, baking powder, baking soda and yogurt. Divide the eggs into yolks and whites. Pour 3 proteins into a separate bowl, and pour 2 yolks into the oil mixture.
3. Beat the whites with a mixer at medium speed until fluffy, and then beat the oil mixture at low speed with the same nozzles. Gradually fold in the beaten egg whites, mixing gently with a spatula. Put the dough into the prepared form and put in a preheated oven for 50-55 minutes, until a clean wooden stick.
4. Remove the cake from the oven and immediately pour over 2 tablespoons of honey, sprinkle with a little coarse salt and put the honey cake back in the oven for 5 minutes. Remove the cake from the oven and drizzle with the remaining 2 tablespoons of honey and leave to cool on a wire rack at room temperature. Sprinkle the cooled cupcake with almond flakes, pressing them into the cupcake with a knife. Then take the cake with almonds out of the mold directly with parchment. Cut the cake into portions and serve with honey (optional).