Almond Honey Cake

• 1-1/4 cup Fine Blanched Almond Flour
• 1/2 cups Coarsely Ground Almond Meal
• 1/4 cups Whole Wheat Pastry Flour
• 1/4 teaspoons Kosher Salt
• 1 teaspoon Baking Powder
• 1/4 cups Unsweetened Applesauce
• 1/4 cups Wildflower Honey
• 1 teaspoon Vanilla Extract
• 1/4 cups Buttermilk, Soured Milk, Or Very Thin Yogurt
• 1 whole Egg
• 20 whole Almond Slivers For Ganish (optional)

1. Preheat oven to 350u0b0F. Butter a 10" springform cake pan, and add a circular piece of parchment to the bottom. Don't skip this step! Butter the top of the parchment and the sides of the pan (only halfway).
2. Combine dry ingredients, then add wet. Your honey will need slight warming if it is very thick.
3. Spoon into pan, smooth top, and add almonds in any desired design. Bake until slightly brown on edges and somewhat springy, about 30 minutes.
4. Let cool in pan 10 minutes, then gently remove from sides and bottom, leaving on parchment. Cool on rack at least 1/2 hour.
5. Serve with caramelized apples, whipped cream, vanilla bean Greek yogurt or creme fraiche, or simply a sprinkling of powdered sugar.

flour, ground almond, whole wheat pastry flour, kosher salt, baking powder, unsweetened applesauce, wildflower, vanilla, buttermilk, egg, ganish

Taken from tastykitchen.com/recipes/desserts/almond-honey-cake/ (may not work)