Snacking Cake | Runamok Hibiscus Honey

Snacking Cakes- baked with the goal of sitting on your kitchen counter getting nibbled on all day long until it's gone. Ideal for break rooms, hostess gifts, and pick-me-ups. With the casual nature of enjoying this cake, we're going to mix it in a food processor for easy clean up. Runamok's Hibiscus Honey is the perfect way to welcome spring. 

Makes 1 loaf pan 

Ingredients:  

For the cake: 

• ½ cup granulated sugar 
• 1 stick of butter, cold + cubed 
• 1 tablespoon Runamok Hibiscus Honey
• 1 teaspoon Madagascar Vanilla Bean Paste
• 1/2 teaspoon salt
• ¾ cup almond flour 
• ½ cup all purpose flour 
• 1 teaspoon baking powder 
• 2 eggs, room temperature 
• 1 tablespoon dried hibiscus  
• ¼ cup shaved almonds 
• ½ cup frozen blueberries  

For the glaze: 

• 1 1/2 cup powdered sugar 
• 1/2 lemon, juiced 
• 2 tablespoons Runamok Hibiscus Honey
• 2 teaspoons Posy Sugar 

Directions:  

1. Preheat your oven to 350 degrees F.  
2. In a food processor (yes, really!) add your sugar, honey, almond flour, baking powder, salt, vanilla, and chilled butter. Pulse until mixture resembles breadcrumbs.
3. Add eggs, and pulse until just combined.  If your eggs are cold, cover with hot water for 5-10 minutes before cracking into batter. 
4. Line a loaf pan with parchment and prepare with nonstick spray.  
5. Spoon mixture into loaf pan, scatter frozen blueberries, almonds, and hibiscus leaves. 

1. Bake for 35-40 minutes or until toothpick comes out clean. 
2. Allow to cool in pan for 10 minutes, then remove to finish cooling. 
3. In the meantime, make the glaze. Add honey, powdered sugar, and lemon juice to a small bowl. Whisk until smooth.
4. When the cake is mostly cooled, drizzle your glaze overtop and sprinkle with Posy Sugar before it sets. 
5. Enjoy cake at room temperature for up to 3 days.