Name: Honey cake with honeyed almond crunch
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Cuts into 8-10 slices
Cuisine: British
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 almond; 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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Honey cake with honeyed almond crunch

Honey cake with honeyed almond crunch

Good Food team

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Cuts into 8-10 slices

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.1 out of 5.20 ratingsRate

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

Freezable

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Almond & lemon curd buttons

A star rating of 4.2 out of 5.40 ratings

Ingredients

Nutrition

Units:

MetricUS

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 almond
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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Nutrition: per serving

kcal485
fat32g
saturates13g
carbs41g
sugars22g
fibre2g
protein10g
salt0.78g

low

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.

Recipe from Good Food magazine, October 2009

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A star rating of 4.1 out of 5.20 ratings

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