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
Cuts into 8-10 slices
Preparation and cooking times
Prep 15 mins
Cook 1 hr
- 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.
- 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.
- 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.
- 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 10.0g, carbohydrate 41.0g, fat 32.0 g, saturated fat 13.0g, fibre 2.0g, sugar 22.0g, salt 0.78 g
Recipe from Good Food magazine, October 2009.
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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 10.0g, carbohydrate 41.0g, fat 32.0 g, saturated fat 13.0g, fibre 2.0g, sugar 22.0g, salt 0.78 g
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05 March 2012
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