Honey Cake
  • ½ cup salad oil or canola oil
  • 1 cup sugar
  • 4 eggs
  • 1 Tablespoon grated lemon peel
  • 3 Tablespoons lemon juice
  • 1 cup honey
  • 2 Tablespoons brandy (or cold coffee can be substituted)
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fresh ground coffee
  • ⅔ cup cold brewed coffee
  • 2 cups ground almonds (or other nuts)
  • Lemon glaze- recipe follows*
  • ¼ cup ground nuts for garnish
  • *Lemon glaze: Mix together 1 cup sugar and ⅓ cup lemon juice until combined.
  1. Heat oven to 350 degrees. Grease and lightly flour a tube pan or bundt pan; set aside.
  2. Beat oil, sugar, eggs, lemon peel, lemon juice, honey, and brandy in large mixer bowl on medium speed for 2 minutes. Mix in flour, baking powder, baking soda, salt, cinnamon, and ground coffee alternately with cold coffee. Beat 2 minutes on high speed, scraping bowl occasionally. Fold in 2 cups ground almonds. Pour into prepared pan.
  3. Bake until wooden pick inserted in center comes out clean, about 50-55 minutes. Cool in pan 15 minutes; remove from pan and prick top of cake carefully with a fork. Drizzle with lemon glaze. Garnish with the ¼ cup ground almonds.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-march-1973/