Honey cake with honeyed almond crunch

Honey cake with honeyed almond crunch

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(15 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Cuts into 8-10 slices

If you like crunchy honey-nut cereal in the morning, you'll love this for elevenses

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
485
protein
10g
carbs
41g
fat
32g
saturates
13g
fibre
2g
sugar
22g
salt
0.78g

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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Method

  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.

Recipe from Good Food magazine, October 2009

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Comments

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bikerbell's picture

When I made this cake I used a cake tin liner not just the strip of paper, made for easy removal. I did find that some of the nuts fell off when I put it into the oven and again when taking it out! I thought that this cake was much better the next day as the flavour mellowed a bit, but then I used a strong flavoured honey, would go for a milder one next time. Stayed nice and moist.

wessen's picture
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V disappointing - turned out very dry.

smudgebee's picture
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Made this tonight as a birthday cake. It took a little longer to cook than stated. We are just waiting for it to cool. Came out the tin really easily and really easy to make. Shame to cut it really as I don't think it will last long :)

arifevural's picture
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Had to replace honey with maple syrup, and almond flake with crashed almond. It is a great recipe, moist cake and not so sweet. Easy to make.

biscuit101's picture

Made this cake today, it was very easy to prepare and make and tasted simply the best, will be making again. P.S it was made for tea and went down a treat with a cuppa

elli34567's picture
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I made this for a bake sale and it went down really well. The almonds are really crunchy at first but do soften by the next day, probably because of the amount of honey drizzled over the top!

sarahedmo1987's picture

Mine also sank in the middle despite following the recipe im quite disapointed as it looks delicious !

samt1985's picture

Really moist and absolutely delicious! Also soooo easy 2 make! Will definately b making this again.

samt1985's picture

Really moist and absolutely delicious! Also soooo easy 2 make! Will definately b making this again.

elliesmith01's picture
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delicious. Mine also looked a little darker, and took 10 minutes more. Very easy to make, although it took me far longer than it should have to work out which eggs were going where!

emsmith's picture
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Delicious! Mine turned out to be considerably darker than the one pictured above but that may well be because I was somewhat more liberal with the honey drizzle than the recipe stipulated. Mine also took around ten more minutes in the oven than stated. The crunchy topping was gorgeous and I had no real trouble with almonds sticking to the tin as per the warning.

cherylle's picture

I followed the recipe exactly and tested it with a skewer to see if it was done. It looked great but when cooling it sank in the middle and left a big hole! Why was that? Would love to do it again - maybe it would be better to leave it with the oven turned off until cold.

vgibson's picture
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Delicious!!

annagrima's picture

So glad that the comments' corner is back.

Please keep it up with your wonderful recipes.

dianerichardson's picture
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Couldn't wait to try it when it came out of the oven.....It's GORGEOUS!! Thanks for the inspiration.

ffowles's picture
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My dad said this was the best cake he'd ever eaten - high praise indeed!

yoktong's picture
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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.

jtms_87's picture
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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

billandben's picture
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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.

littlewonder's picture

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

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