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A sliced almond and honey cornmeal cake with a knife.

Almond and Honey Cornmeal Cake

Teri & Jenny
5 from 2 votes
Prep Time 25 mins
Cook Time 1 hr 5 mins
Cooling Time 1 hr
Servings 8
Calories 441 kcal


  • ¾ cup fine ground yellow cornmeal
  • cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • cup sugar
  • ¼ cup almond paste
  • ¼ cup plus 2 tablespoons honey, divided
  • 2 large eggs
  • ½ cup plus 2 tablespoons whole milk
  • 1 ½ teaspoons minced rosemary optional
  • 1 teaspoon vanilla extract
  • zest of 1 Meyer lemon
  • 1 cup thinly sliced almonds
  • rosemary sprigs, optional garnish


  • Preheat oven to 375˚F.
  • Lightly grease the bottom and sides of an 8” spring form pan and set aside.
  • Pour cornmeal, flour, baking soda, and salt into a mixing bowl and whisk together. Set aside.
  • In another mixing bowl beat butter, using an electric mixer, until light and fluffy.
  • Scrape down sides of bowl, add sugar beat together.
  • Add almond paste and ¼ cup honey and continue to beat together until fully incorporated.
  • Add eggs, one at a time, and continue to mix together.
  • Stir half dry mixture into wet mixture, followed by milk, and then remaining dry mixture. Stir together until completely combined and no lumps are lefts.
  • Scrape down sides of bowl and fold in rosemary (if using), vanilla and lemon zest into the batter.
  • Pour batter into prepared spring form pan, spreading to create an even surface and transfer pan to a baking sheet.
  • Sprinkle an even layer of almonds over cake, to cover completely. Cover spring form pan with foil and bake on center rack for about 40 minutes.
  • Remove foil, lower temperature to 350 and continue to bake cake for an additional 10 to 15 minutes or until almonds have toasted and a wooden skewer comes out clean when inserted into center of the cake.
  • Remove cake from oven, drizzle with 1 tablespoon honey and cool for at least 1 hour.
  • Once cake has cooled, unmold from pan, drizzle with remaining honey, top with rosemary sprigs (if using), slice and serve.


  • *Makes 1 (8 inch) cake


Calories: 441kcalCarbohydrates: 49gProtein: 9gFat: 25gSaturated Fat: 9gCholesterol: 85mgSodium: 229mgPotassium: 247mgFiber: 4gSugar: 30gVitamin A: 456IUCalcium: 117mgIron: 2mg
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