When the cake is almost completely cool, sprinkle the almonds over the cake's surface, if desired. Per serving: 435 calories, 4 g protein, 70 g carbohydrate, 16 g fat (1 g saturated), 43 mg ...

Honey Coconut Cake. Start to finish: 1 hour. Servings: 8. For the cake: 1 cup sliced or slivered almonds. 1 cup shredded unsweetened coconut. 1/3 cup matzo meal. 4 eggs. 1/2 cup honey. 1/4 cup ...

Honey cake is a tender snack cake made with rich honey, ginger, ... Transfer the nuts to a cutting board, and let them cool completely. Coarsely chop. In a medium bowl, ...

The first reference to honey cake in history appears in the tomb of Ramesses II: A drawing of a folded cake that historians speculate was made with dates and nuts. Because honey’s high sugar ...

In a stand mixer with the whisk attachment or in a medium bowl using a hand-held mixer, beat the egg yolks and honey together until pale yellow and satiny, about 2 minutes.

Moist, rich and not overly sweet, this simple Moroccan cake gets its complex flavor straight from the beehive. Drenched in honey and topped with toasted almonds, it has just a hint of orange blossom.

Want a dessert to finish a romantic dinner or picnic for two that’s not too sweet, not too heavy? This almond cake, topped with aphrodisiac honey-drenched strawberries is light but satisfying, sweet ...

1 egg beaten. 2 cups of vanilla sugar. 1/2 cup of vegie oil. 2 tbspns of honey, Karri. 250mls of orange juice. 4 eggs separated, use the yolks for another recipe ...

Beat in the honey. Beat at high speed until the mixture is smooth and lightened in color, about 3 minutes. Gradually beat in the remaining oil at low speed until blended.

Yearwood’s recipe has 2 twists. The cooking show host makes her Honey Carrot Cake her own with a few ingredients. Yearwood uses a mix of all-purpose and whole wheat flour in the batter.