1/2 cup Almond Lane sliced, blanched almonds, toasted and cooled
1/3 cup (or less, depending on preference) Z Specialty Island of the Moon honey
1 cup all-purpose flour
1 cup Almond Lane roasted almonds, coarsely ground in a food processor
1 1/2 tsp. baking powder
1 tsp. salt
3 large eggs
1/4 cup Z Specialty Island of the Moon honey
1/2 cup plus 1 tablespoon Seka Hills extra-virgin olive oil
1 tbsp. Seka Hills Tuluka Red Blend wine
1 tsp. vanilla extract
Preheat the oven to 350 degrees.
For the topping, slice the Almond Lane roasted almonds and space them on a baking sheet. Once the oven is heated, toast almonds on top rack for 5 mins. Remove and set aside to cool. Set aside Island of the Moon honey. If the honey is hardened or crystallized, place the entire jar in a bowl of hot water to soften
For the bread, grease a 9-inch round cake pan or springform pan with Seka Hills extra-virgin olive oil. Sprinkle a pinch of flour evenly onto the pan and set aside.
Whisk the flour, coarsely ground Almond Lane roasted almonds, baking powder and salt together in a medium bowl.
In a large mixing bowl, whisk eggs briefly until yolks begin to blend in. Add Island of the Moon honey, Seka Hills extra-virgin olive oil, Seka Hills Tuluka Red Blend wine and vanilla extract. Whisk mixture vigorously for about 30 seconds.
Slowly add the dry ingredients to the bowl and mix with a whisk until ingredients are well combined, then mix for about 30 more seconds.
Pour batter into floured pan and bake for 23-25 minutes or until a cake tester or fork inserted in center comes out clean.
Allow cake to cool for ten minutes in pan, then gently remove it and allow it to cool completely on a rack.
Assemble the cake. Once the cake is cooled, move to a serving dish, and add topping. Slowly pour Island of the Moon honey over cake. Sprinkle toasted and cooled Almond Lane roasted almond slices on top.
Enjoy with a glass of Seka Hills Tuluka Red Blend wine!