Sugar The Berries

1. Firm plump berries work best because they will retain their shape. Mushy berries will just turn into a mushy, sugary puddle.
2. Lightly paint egg white, with a small pastry brush, onto entire outer surface of raspberry.
3. Pour about 1/4 cup sanding sugar onto a plate, then place the berries on top of the sugar. Gently roll them to evenly coat in sugar, without squishing them.
4. Place the sugared berries on a parchment lined baking sheet and allow to air dry for 4 to 8 hours, keep in a cool, dry place. Humidity will affect this process.

Make The Cake

1. Melt the butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6–7 minutes.
2. Scrape butter and all browned bits into a medium bowl. Let cool for 10(ish) minutes.
3. Meanwhile, process the almonds and coconut flour in a food processor until nuts are finely ground.
4. Preheat the oven to 350°.
5. Coat a 6" tart pan or cake pan with butter.
6. Transfer the ground almond and flour mixture to a medium bowl; whisk in the powdered sugar.
7. Fold in the egg whites and mix until smooth.
8. Fold in honey.
9. Fold the cooled browned butter into the batter, until fully incorporated and smooth.
10. Pour the batter into the greased pan, spread evenly and smooth the surface.
11. Bake for 25-30 minutes until the edges are a deep golden brown and the center has set.

Prepare The Glaze

1. While the cake bakes, prepare the glaze by sifting 1/4 cup powdered sugar into a small mixing bowl.
2. Whisk in 1-2 tablespoons of St. Germain until desired consistency is reached.

Assemble the Cake

1. Allow the cake to cool and remove it from the pan.
2. Gently brush the glaze over the top and allow it to set, it will harden within 15 or so minutes.
3. Top with dried sugared berries.
4. Enjoy with your honey and a St. Germain Hummingbird Cocktail.