Honey Almond Praline Cake

Honey Almond Praline Cake IMAGE Author: Canadian Living Credits: Honey Almond Praline Cake IMAGE

This simple yet stunning cake gets a subtle hint of floral flavour from a touch of honey in the batter. Choose your honey wisely: The more flavourful and aromatic it is, the more it will come through in your cake.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2015


Almond Praline:
  • 1/3 cup butter cubed
  • 1/4 cup corn syrup
  • 1/4 cup granulated sugar
  • 2 tablespoons whipping cream 35%
  • 1 1/2 cup sliced almonds toasted
Honey Almond Cake:
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup liquid honey
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1/2 cup ground almonds
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
Honey Whipped Cream:
  • 1 cup whipping cream 35%
  • 1 tablespoon liquid honey


Honey Almond Cake: Line bottom of lightly greased 9 1/2-inch (2.75 L) springform pan with parchment paper. Set aside.

In large bowl, beat butter with sugar until fluffy. Beat in honey. Beat in eggs, 1 at
a time. Beat in vanilla. In separate bowl, whisk together flour, ground almonds, baking powder, baking soda and salt; stir into butter mixture, alternating with sour cream, making 2 additions of flour mixture and 1 of sour cream, until combined. Scrape into prepared pan, smoothing top.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean and top of cake is deep golden, 35 to 40 minutes. Let cool in pan for 10 minutes. Remove ring from pan. Let cool completely. Remove bottom of pan and parchment paper; transfer cake to serving platter.

Almond Praline: While cake is cooling, in saucepan, melt butter over medium-high heat. Add corn syrup, sugar and cream; bring to boil over medium heat, stirring, until sugar dissolves. Boil, without stirring, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 8 minutes. Remove from heat; stir in almonds until well coated. Spread onto parchment paper–lined rimmed baking sheet. Using rolling pin, flatten to about 1/8-inch (3 mm) thickness. Let cool completely on pan. Break into pieces.

Honey Whipped Cream: While praline is cooling, in large bowl, beat cream with honey until stiff peaks form.

To finish: Spoon whipped cream over top cake. Top with praline pieces.

Tip from The Test Kitchen: To toast almonds, spread them onto a rimmed baking sheet and bake in a 350°F (180°C) oven, stirring once, until golden, about 7 minutes.

Nutritional facts per serving : about

  • Fibre 2 g
  • Sodium 303 mg
  • Sugars 28 g
  • Protein 8 g
  • Calories 499.0
  • Total fat 33 g
  • Potassium 207 mg
  • Cholesterol 101 mg
  • Saturated fat 16 g
  • Total carbohydrate 47 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey Almond Praline Cake