Moist Syrup-Soaked Nutty Dessert (Print Version)

# Ingredients:

→ For the Cake

01 - ⅔ cup all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon kosher salt
04 - ¾ cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 1 teaspoon vanilla paste or extract
07 - 1 teaspoon almond extract
08 - 3 large eggs, room temperature and whisked
09 - 1 cup finely ground almond flour
10 - ⅓ cup sliced almonds

→ For the Honey Simple Syrup

11 - ⅓ cup honey
12 - ⅓ cup water

# Instructions:

01 - Preheat the oven to 375℉ and grease an 8" cake pan and line with a parchment paper round with slings.
02 - Whisk together the all-purpose flour, baking powder, and salt in a small bowl.
03 - Cream the butter and sugar in a stand mixer fitted with the paddle attachment (or with a hand mixer) for two minutes on medium speed, then scrape down the sides.
04 - With the mixer running on low speed, add the vanilla and almond extracts, then slowly drizzle in the whisked eggs until completely incorporated. The mixture will look curdled, but will come together with the dry ingredients.
05 - Keeping the mixer on low speed, spoon in the dry ingredient mixture until it's almost incorporated.
06 - Remove the bowl from the stand and fold in the almond flour by hand until completely incorporated. Be sure to scrape down to the bottom and bring up the mixture in a "J" motion while folding.
07 - Add the batter to the prepared cake pan and spread evenly. Sprinkle sliced almonds all over the top.
08 - Bake in the center rack of the preheated oven for 28-35 minutes. The sides will have pulled away slightly and a toothpick or paring knife inserted into the center will come out with moist crumbs, but should not have wet batter on it.
09 - While the cake bakes, prepare the simple syrup. Add the honey and water to a small saucepan over medium low heat and stir until hot and fully combined. Transfer to a measuring cup with a pour spout.
10 - Once the cake is done, remove it from the oven to a wire rack and very slowly pour the honey simple syrup all over the top and sides of the cake. Cool for 20 minutes to allow the simple syrup to soak in, then remove the cake and allow it to finish cooling on a wire rack.
11 - Serve warm or at room temperature.

# Notes:

01 - This cake has a strong honey flavor but isn't too sweet.
02 - The texture is very tender with a light texture and open crumb.
03 - Store the cake lightly covered (still allowing air to get in) at room temperature.

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