Honey Soaked Gluten Free Almond Cake

Preheat the oven to 350 degrees Fahrenheit.
Line an 8 inch springform pan with parchment paper (I like these parchment rounds) and set aside.
In a mixing bowl or bowl of a stand mixer, add the melted butter and sugar.
1 cup white granulated sugar, 1/2 cup unsalted butter
Beat together for about 30 seconds, then add in the remaining wet ingredients and beat until combined and all ingredients are mixed together.
2 tablespoons olive oil, 4 eggs, 1 1/2 teaspoons vanilla extract, 1 teaspoon almond extract
Add in the almond flour, all purpose flour, baking powder and salt. Beat until combined and a smooth batter forms.
1 1/2 cups almond flour, 1 1/4 cups gluten free all purpose baking flour, 1 teaspoon baking powder, 1/2 teaspoon salt
Transfer to the prepared springform pan. Top with the almonds and 1 tablespoon of sugar.
1/2 cup sliced almonds, 1 tablespoons granulated sugar
Add to the center rack in the oven and bake for 43-48 minutes or until a toothpick comes out clean.
Meanwhile, add the honey and water to a small pot on the stove and heat over medium heat until well combined. Remove from the heat and transfer to a jar or cup with a pour spout.
3 tablespoons honey, 3 tablespoons water
When the cake is done, remove from the oven and pour the honey syrup on top, covering the whole cake. Let the cake cool in the pan while the honey soaks in.
Serve warm or at room temperature either as is or with a dusting of powdered sugar.

Did you make this?