NEW! Lyle’s Golden Syrup and Tiptree Honey Pesach Recipes

Prep time: 10–15 mins
Bake time: 30–40 mins
Pan size: 8-inch or 9-inch round cake pan

Ingredients

• 4 large eggs, room temperature
• 1/2 cup (approx. 120ml) Lyle’s Golden Syrup (can substitute with honey or maple syrup)
• 1/2 cup (115g) unsalted butter, melted and cooled (or coconut oil)
• 2 cups (approx. 200g–220g) superfine almond flour
• 1 tsp baking powder
• 1 tsp vanilla extract or almond extract
• 1/4 tsp salt
• Optional: Zest of 1 lemon

Instructions

1. Preheat & Prepare: Preheat oven to 180°C/350°F. Grease an 8-inch springform pan or round cake pan with butter or coconut oil, and line the bottom with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, golden syrup, melted butter, and vanilla/almond extract until well combined.
3. Add Dry Ingredients: Add the almond flour, baking powder, salt, and lemon zest (if using) to the wet ingredients. Whisk or fold with a spatula until just combined and smooth.
4. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5. Cool: Let the cake cool in the pan for about 10–15 minutes before removing to a wire rack to cool completely.

Ingredients

Cake

• 1 1/2 cups whole almonds, toasted (see Tip)
• 4 large eggs, at room temperature (see Tip), separated
• ½ cup honey
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt

Topping

• 2 tablespoons honey
• 1/4 cup sliced almonds, toasted (see Tip)

Directions

1. Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
2. Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
3. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
4. Bake the cake until golden brown and a skewer inserted into the center comes out clean, 25 to 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
5. If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Tips

Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving.

Equipment: 9-inch springform pan, parchment paper

Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.