Bee Sting

Sliced almonds and honey make a delicate topping for this light honey sweetened cake.

Ingredients:

• 4 eggs
• 2/3 cup honey, divided
• 2 tsp vanilla extract
• 4 tbsp lukewarm milk
• 1 cup all purpose flour
• 2 tsp baking powder
• 1 1/3 cup sliced almonds
• 4 tbsp butter

Directions:

Preheat oven to 350 degrees. Generously spray a 10 inch springform pan with cooking spray and set aside. Beat eggs, 1/3 cup honey, vanilla extract and milk for 7 minutes. Sift together flour and baking powder then gently fold into mixture. Pour into prepared pan and bake 25 minutes. In a medium saucepan, melt together remaining honey, butter and almonds, being careful not to burn honey and almonds. Remove cake from oven and evenly distribute almond topping over it. Return to oven for additional 10-12 minutes. Use a toothpick to check for doneness. When done, let cake cool 10-15 minutes in pan on a cooling rack. Remove outer ring of pan and finish cooling. Optional variation: slice cooled cake horizontally in half. Fill with pudding layer made of 1 box (4 servings) instant vanilla pudding and 1 3/4 cup of half and half.

Number of Servings: 8-10

Notes from the Cook: This cake is wonderful the first day it is made. It will change it's texture to become more moist and dense on the second day. If you use the variation with the pudding, please remember to store the cake in the refrigerator.