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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.
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.
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.
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.

485 kcalories, protein 10g, carbohydrate 41g, fat 32 g, saturated fat 13g, fibre 2g, salt 0.78 g

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• LittleWonder

  01 October 2009

  LittleWonder commented on this recipe

  I can't eat yogurt, so could I sub sour cream & milk?

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• Jill Ridley

  07 October 2009

  Jill Ridley commented on this recipe

  I made this cake for the family even though due to a temporary restricted diet couldn't taste it myself!! It was demolished in no time with requests for another one to be baked - can't wait to try it myself.

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• Jill Ridley

  07 October 2009

  Jill Ridley rated this recipe

  

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• Jo

  08 October 2009

  Jo rated and commented on this recipe

  

  Made this yesterday and it's nearly all gone! Very moist and yummy - doesn't say how much baking powder to use but I used 1 1/2tsp and it was perfect! Yum

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• Yoktong

  17 November 2009

  Yoktong rated and commented on this recipe

  

  The end result was as crunchy as I expected but it was light and delicious. I might make a variation on the topping next time.

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Ingredients

• 175g slightly salted butter , softened, 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 almonds
• 200g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 100ml natural yogurt
• 2 large eggs , one separated, plus 1 extra egg white
• 85g flaked almonds

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Difficulty and servings

Cuts into 8-10 slices

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Ingredients

• 175g slightly salted butter , softened, 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 almonds
• 200g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 100ml natural yogurt
• 2 large eggs , one separated, plus 1 extra egg white
• 85g flaked almonds

485 kcalories, protein 10g, carbohydrate 41g, fat 32 g, saturated fat 13g, fibre 2g, salt 0.78 g

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