Wildflower Honey Cake

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan and line the base with a parchment circle. (5 minutes)

Recipe View In a separate bowl, whisk together the flour, baking powder, and kosher salt. Set aside. (2 minutes)

Recipe View In a large bowl, beat the softened butter and honey together using an electric mixer until the mixture is light and fluffy. (5 minutes)

Recipe View Add the yogurt, vanilla extract, 2 eggs, and about 1/3 of the flour mixture to the butter and honey mixture. Mix until just incorporated. (3 minutes)

Recipe View Add the remaining 2 eggs and the rest of the flour mixture. Mix until the flour disappears, being careful not to overmix. (3 minutes)

Recipe View Use a spatula to gently spread the batter into the prepared cake pan. Smooth the top and sprinkle the sliced almonds evenly over the surface. (2 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 40 minutes. (40 minutes)

Recipe View Let the cake cool in the pan for 20 minutes before inverting it onto a serving plate. (20 minutes)

Recipe View While the cake is cooling, prepare the toasted honey syrup: In a saucepan, toast the remaining honey over medium-high heat until it turns a light brown color and emits a caramelized honey aroma. (5 minutes)

Recipe View Remove the saucepan from the heat and carefully add the water. Swirl the pan to incorporate the water into the toasted honey. Let the syrup cool slightly. (2 minutes)

Recipe View Once the cake is inverted, evenly soak the top with the toasted honey syrup. Allow the cake to cool completely before serving. (1 hour)