Recipe Station

Here's everything you need for this delectable honey almond naked cake. This cake serves 12 to 18.

Ingredients to Gather

For the cake layers:
2 cups all-purpose flour
1 cup almond meal
1 tablespoon baking soda
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for coating the pans
1 cup granulated sugar
1/2 cup honey
4 large eggs
1 1/2 cups plain whole-milk yogurt
1 teaspoon kosher salt
1 teaspoon vanilla extract

For the Swiss meringue buttercream:
3 to 4 large egg whites
3/4 cup granulated sugar
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1/2 cup honey
2 teaspoons vanilla extract

Directions to Follow

Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Coat 2 (8- or 9-inch) round cake pans with butter, then line the bottom of each with a parchment paper round; set aside.

Place the flour, almond meal, baking soda, and baking powder in a large bowl and whisk until combined; set aside.

Place the butter, sugar, and honey in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in the yogurt, salt, and vanilla until combined. Stop the mixer and scrape down the sides with a rubber spatula. Return the mixer to low speed and gradually add the flour mixture until just combined.

Divide the batter evenly between the cake pans. Bake until the top bounces back when you gently press it, or a toothpick comes out clean when inserted into the center of the cake, 45 to 55 minutes.

Place the pans on a wire rack and let sit until cool enough to handle, about 20 minutes. Run a thin knife around the edges of the cake to loosen, flip the cakes out, remove the parchment paper, then place right-side up back on the rack to cool completely before filling and frosting.

Make the buttercream: Fill a large saucepan halfway with water and bring to a simmer over medium-high heat. Reduce the heat to low. Place the egg whites (use 4 if you are making a 2-tier cake, otherwise 3 is enough) and sugar in the bowl of a stand mixer or large heatproof bowl. Fit the bowl over the saucepan and whisk constantly over the simmering water until the sugar is completely dissolved and the mixture is the temperature of a warm bath, 4 to 5 minutes.

Next, beat the buttercream for 1 minute on medium speed, and then increase the speed to high and beat another 4 to 5 minutes, or until the buttercream has stiff peaks and the bowl has cooled. Now, turn the speed back down to low, and then add the butter gradually, just a few tablespoons at a time. After you've added all of the butter, turn the speed up to medium and then beat for another 3 to 4 minutes or until the buttercream is smooth. Then add the honey and vanilla and beat to combine.

Now just need to assemble and decorate the cake. To do this, make four layers by cutting each cake horizontally, and then spread the frosting on each of the first three layers, placing the fourth layer on top. Then, use a thin layer of frosting as a crumb coat, spreading on the top and sides of the cake. Place in the refrigerator for between 15 and 20 minutes to let the frosting set, and then frost the outside of the cake with the rest of the frosting, decorating with honeycombs, flowers, berries, honey and anything else you desire.

Wow! That's one heck of a cake. It's certainly an elegant dessert treat, ideal for serving with high tea or at a sunny afternoon garden party. This cake adds a bit of sophistication to any event!

Article Source: The Kitchn