Honey cake with honeyed almond crunch

Honey cake with honeyed almond crunch

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

Difficulty and servings

Easy

Cuts into 8-10 slices

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Freezable

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.

485 kcalories, protein 10g, carbohydrate 41g, fat 32 g, saturated fat 13g, fibre 2g, sugar 22g, salt 0.78 g

Recipe from Good Food magazine, October 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo 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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  • Binder photo 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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  • Binder photo Jill Ridley

    07 October 2009

    Jill Ridley rated this recipe

    5 stars

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  • Binder photo Jo

    08 October 2009

    Jo rated and commented on this recipe

    5 stars

    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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  • Binder photo Yoktong

    17 November 2009

    Yoktong rated and commented on this recipe

    4 stars

    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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  • Binder photo LV20000

    14 January 2010

    LV20000 rated this recipe

    2 stars

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  • Binder photo RecipesFF

    11 April 2010

    RecipesFF rated and commented on this recipe

    5 stars

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

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  • Binder photo Diane

    11 April 2010

    Diane rated and commented on this recipe

    4 stars

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

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  • Binder photo anna

    11 April 2010

    anna commented on this recipe

    So glad that the comments' corner is back. Please keep it up with your wonderful recipes.

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  • Binder photo HollyWoozle

    28 April 2010

    HollyWoozle rated this recipe

    3 stars

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  • Binder photo vgibson

    30 April 2010

    vgibson rated and commented on this recipe

    5 stars

    Delicious!!

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  • Binder photo Cherylle

    02 September 2010

    Cherylle commented on this recipe

    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.

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  • Binder photo doodlepip

    11 November 2010

    doodlepip rated this recipe

    5 stars

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  • Binder photo EmSmith

    18 November 2010

    EmSmith rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Ellie

    24 November 2010

    Ellie rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Sam

    31 May 2011

    Sam commented on this recipe

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

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  • Binder photo Sam

    31 May 2011

    Sam commented on this recipe

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

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  • Binder photo sarah

    29 June 2011

    sarah commented on this recipe

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

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  • Binder photo elli34567

    02 November 2011

    elli34567 rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Carole

    07 November 2011

    Carole commented on this recipe

    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

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Difficulty and servings

Easy

Cuts into 8-10 slices

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Freezable

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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485 kcalories, protein 10g, carbohydrate 41g, fat 32 g, saturated fat 13g, fibre 2g, sugar 22g, salt 0.78 g

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