ALMOND CARAMEL CAKE WITH WHITE WINE AND HONEY
(Don’t forget the whipped cream topping)
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon five spice powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon salt
1/4 cup unsalted butter
1/4 cup sugar
1 egg
1/2 cup honey
1/2 cup white wine (a light wine like pinot grigio)
1/2 cup sliced almonds
3/4 cup brown sugar (packed)
1 1/2 cups water
5 tablespoons unsalted butter (cut into pieces)
Preheat oven to 180 ºC.
Butter and 8×8″ (20 cm) glass baking dish.
Whisk flour, baking soda, five spice powder, cinnamon, nutmeg, ginger and salt in a medium bowl and set aside.
In a large bowl, beat 1/4 cup butter and 1/4 cup sugar until it is pale yellow in color. Add egg and beat thoroughly.
Combine honey and wine into a bowl and stir to completely combine.
Add flour and wine mixture to butter mixture alternating between the two and making sure that each is combined before adding the other.
Pour mixture into prepared baking dish.
Sprinkle sliced almonds evenly on top of mixture. Cover almonds evenly with brown sugar.
Melt 5 tablespoons of butter into 1 1/2 cups of water. Carefully pour onto top of brown sugar. (There will be a lot of liquid on top of the batter.)
Bake until toothpick inserted into center of cake comes out clean – approximately 45 minutes.
Let rest for 15-20 minutes and serve with whipped cream.
SOURCE/PHOTO:My Man’s Belly.
