18 Tbl butter (2 sticks + 2 Tbl), room temperature cut into tablespoons
1 1/4 cups granulated sugar
1 tsp salt
1 tsp Pure Vanilla Extract or Alcohol Free Vanilla Extract
1/2 tsp Pure Almond Extract or Alcohol Free Almond Extract
1/2 tsp Orange Blossom Water
1.5 cups + 2 Tbl all-purpose flour
1 Tbl baking powder
1/2 cup almond flour
1/3 cup buttermilk
1 cup almond slices
1/2 cup honey
Preheat oven 350°F. Spray a 9-inch round cake pan and line with parchment. Combine flour, almond flour, baking powder and salt in a bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, extracts, orange blossom water and salt until light and fluffy. Beat the eggs, one at a time. With the mixer running on low speed, incorporate the flour mixture into the egg mixture until fully combined. Mix in the buttermilk until evenly blended. Pour batter into prepared pan.
Sprinkle the almonds over the top of the batter. Pat down. Place in oven and bake for 25-35 minutes or until center is set and cake is lightly browned around edges.
Remove from the oven and immediately pour honey evenly over the hot cake. Allow to cool in the pan. Slice and serve with berries and whipped cream. Excellent with hot black tea like our Currant Tea!