Honey Goat Cheese Almond Torte

Antoinette Leal’s Honey Goat Cheese Almond Torte entry in the Sue Bee® honey Sweet Eats Recipe Contest!


Honey Almond Praline

  • 1/4 cup Aunt Sue’s® Raw-Wild Natural Honey
  • 4 tablespoons butter
  • 1/3 cup sugar
  • 3/4 cup sliced almonds

Custard Filling

  • 2 tablespoons Aunt Sue’s Raw-Wild Natural Honey
  • 5 tablespoons fresh goat cheese
  • 1 (5.1-ounce) box instant vanilla pudding
  • 2 cups heavy cream
  • 1/2 cup milk


  • 3 tablespoons Aunt Sue’s Raw-Wild Natural Honey
  • 2 sticks butter
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 cup water
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 tablespoons baking powder
  • 1/2 tsp salt
  • 1/3 cup salted caramel sauce
  • 1/8 teaspoon sea salt


  • Preheat oven to 350 F; grease and flour two 8- or 9-inch nonstick cake pans.

To make the honey almond praline

  • Melt the butter in a small nonstick saucepan over medium-high heat.
  • Add sugar and Sue Bee® honey and cook, stirring constantly until mixture comes to a boil.
  • Remove from the heat and stir in the almonds. Let mixture cool.

To make the custard filling

  • In a small bowl, microwave goat cheese in 10-second intervals until smooth and melted. Let cool.
  • Beat together pudding, Sue Bee® honey, cream and milk. Stir in cooled goat cheese until combined. Cover with plastic wrap and refrigerate until ready to assemble cake.

To make the cake

  • Cream together butter and sugar.
  • Beat in eggs, vanilla and water (mixture will be lumpy).
  • Add flour, baking powder and salt; beat until combined.
  • Divide batter into cake pans. Drop praline mix by small spoonfuls evenly over batter.
  • Bake 25-30 minutes or until toothpick inserted comes out clean. Cool in pans for 10 minutes.
  • Remove from pans and cool completely on racks.

To assemble the cake

  • Place 1 cake layer on serving plate.
  • Combine 3 tablespoons Sue Bee® honey with 1/3 cup salted caramel sauce.
  • Drizzle half honey mixture over bottom cake layer.
  • Top with half of the the custard mixture. Place the top cake layer over custard.
  • Spread remaining custard over top layer, leaving 1-inch border at edges.
  • Drizzle with remaining caramel mixture. Sprinkle sea salt over top of caramel.
  • Serve chilled.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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