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Italian Acacia Honey Almond Walnut Cake

This wonderful cake has a moist almond flavored batter and a beautiful honey cream cheese frosting. The double toasted almonds and walnuts layered on top add a tremendous extra depth of flavor and texture. The use of Italian Acacia Honey in the cream cheese frosting adds a light and sweet essence with delicate flavor notes of vanilla. The richness and complexity of flavors are too hard to resist and are paired perfectly with an afternoon black tea

Italian Acacia Cake

For the Cake:

1 ½ c all purpose flour
1 t baking powder
½ t salt
½ t nutmeg
½ t cloves
1 stick of soft butter (8 T) 
2 t almond extract
¼Italian Acacia Honey
½ c brown sugar
2 eggs
¾ c vanilla Greek yogurt
¼ c crushed walnuts
  • Preheat the oven to 350°F.
  • Butter and parchment line an 8 inch cake pan.
  • Mix flour, baking powder, salt, nutmeg, and cloves in large bowl.
  • Cream together butter, sugar, and honey. Mix in the almond extract, yogurt, and eggs.
  • Fold in dry ingredients to wet ingredients until well combined.
  • Fold in ¼ cup walnuts, crushed to desired size.
  • Bake for about 30 minutes on the lower rack of the oven, until the edges of the cake are golden brown and a toothpick comes out clean.

Italian Acacia Cake

    For the Frosting and Topping:

    2 T butter softened at room temperature
    3 T  cream cheese softened a room temperature
    ¼ c Italian Acacia Honey
    1 T confectioners’ sugar 
    ½ c toasted walnuts and almonds 
    1 t extra virgin olive oil
    • Add the walnuts and almonds in the prewarmed 350°F oven and toast for 8-10 minutes, stirring once.
    • Combine honey, butter, cream cheese and confectioners’ sugar in a bowl, whisking together until well combined and fluffy. 
    • Spread over the cake in an even layer.
    • Add toasted nuts on top of the frosting.

    Pumpkin Spice Honey Cookies GF

    Simple, gluten free cookies to whip up for that craving of fall!

    Ingredients: 

    2 c gluten free flour
    1 t baking soda
    pinch of salt
    1 1/2 t cinnamon
    1/2 c butter, just softened
    1/2 c + 2 T brown sugar
    1/4 c Pumpkin Spice Honey
    1 egg
    1 c canned pumpkin purée
    1/3 c milk
    1 t vanilla extract


    Glaze Ingredients:

    1 cup sugar (confectioner's)
    1 t milk

    2 t Pumpkin Spice Honey
    1/4 t vanilla extract
    pinch of cinnamon

    *optional walnut garnish

    Procedure:

    1. In a medium mixing bowl combine gluten-free flour, salt, baking soda, & cinnamon.
    2. In a separate mixing bowl, cream butter & sugar until light and fluffy. Add honey, egg, pumpkin puree, milk, & vanilla. Beat until blended.
    3. Slowly add the dry ingredients to the wet ingredients and stir until combined.
    4. Drop cookies into generous rounded teaspoons on prepared baking sheet. Bake for about 12 minutes in
    preheated oven to 350°.
    5. While cookies are baking prepare glaze by whisking confectioner's sugar, milk, vanilla and honey in a medium bowl until smooth and glossy.
    6. Cool cookies for 1 to 2 minutes. Spoon or brush the glaze on cookies. This makes a few over two dozen cookies.