Honey cake with honeyed almond crunch
Cuts into 8-10 slices
Easy
Prep:
Cook:
If you like crunchy honey-nut cereal in the morning, you'll love this for elevenses
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Showing items 1 to 3 of 6
- 175g slightly salted buttersoftened, plus extra for greasing
- 85g clear honey(I used blossom honey), plus 4 tbsp for drizzling and extra to serve
- 85g caster sugar
- 85g ground almond
- 200g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 100ml natural yogurt
- 2 large eggsone separated, plus 1 extra egg white
- 85g flaked almonds
Nutrition: per serving
- kcal485
- fat32g
- saturates13g
- carbs41g
- sugars22g
- fibre2g
- protein10g
- salt0.78glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line with a strip of baking parchment that overhangs each end – this will help you lift the cake out when it is cooked.
step 2
Put the butter, honey, caster sugar, ground almonds, flour, baking powder, bicarb and yogurt into a large mixing bowl. Put the egg whites into another small bowl. Put the yolk and remaining whole egg in with all the other ingredients.
step 3
Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth. Stir in a third of the whites, then gently fold in the rest with a wooden spoon. Tip the mix into the prepared tin, scatter over the flaked almonds and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean.
step 4
Remove the cake from the oven. Quickly drizzle with 2 tbsp honey and scatter with a small pinch of fine salt. Put back in the oven for 5 mins more. Remove from the oven, drizzle with 2 more tbsp honey, then cool in the tin on a wire rack. Release stuck almonds from around the edge with a knife; then, using the parchment overhangs, carefully lift the cake from the tin. Eat in slices, drizzled with a little extra honey if you like.
