Almond, Honey and Lavender Cake with Lavender Mascarpone

Almond, honey and lavender cake via http://underthebluegumtree.comThis almond cake is one of the easiest bakes I know and takes no more than 10 minutes from mixing bowl to oven.

It is made with ground almonds, no flour, so is suitable for those following a gluten-free diet. If you aren’t too fond of lavender or cannot source it, then it is just as good without.

This is a pudding/dessert kind of cake rather than a have-a-slice-with-a-cup-of-tea cake and is best eaten on the day of baking, preferably whilst still slightly warm from the oven. I like to serve it with a dollop of lavender infused mascarpone but you could use whipped cream instead.

Almond, honey and lavender cake with lavender mascarpone

Almond, honey and lavender cake via

Serves 8-10

For the cake:

  • 350g ground almonds
  • 300g caster sugar
  • 2 1/2 tsp baking powder (or 1 1/2 tsp if at high altitude i.e. Jo’burg)
  • 8 eggs
  • 400ml rapeseed/canola oil
  • 1/2 tsp vanilla paste
  • 2 tsp fresh or dried lavender flowers
  • 40g flaked almonds
  • 4 tbsp runny honey

For the mascarpone:

  • 500ml mascarpone
  • 50g icing sugar
  • 1/2 tsp vanilla paste
  • 1 tsp fresh or dried lavender flowers

1.  Preheat the oven to 180C/160C fan. Grease and base line a 20cm round cake tin and set it on a baking tray.

2.  Mix the ground almonds, caster sugar and baking powder in a large bowl. Beat the eggs and add to the bowl with the oil and vanilla paste. Stir to combine with the dry ingredients then fold through the lavender flowers.

3.  Pour the mixture into the cake tin and gently scatter the flaked almonds evenly across the top. Carefully transfer the cake tin to the oven and bake for 1 hour, covering with foil after the first 20 minutes.

4.  When the cake is cooked, remove from the oven and immediately drizzle over the honey. Allow the honey to soak into the cake before removing from the tin.

5.  Tip the mascarpone into a bowl and loosen with a whisk. Add the icing sugar and vanilla and keep whisking until combined and the mascarpone has thickened again. Fold through the lavender flowers and serve with the almond cake.


  1. Lucy

    Eight eggs and 400 ml oil in a twenty cm cake tin? That seems like a lot – must be a nice thick dense cake. Sounds divine and right up my alley. I bake a lot of almond cakes. I think they are one of my favourites.

    • Glad you like the sound of it Lucy🙂 It is quite a dense cake, which is why it is better suited to dessert. It’s more of a torte than a spongy type cake. All the eggs and oil mean it goes nice and crispy round the edges. That’s my favourite part🙂

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