Honey cake with honeyed almond crunch

Honey cake with honeyed almond crunch

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(17 ratings)

Prep: 15 mins Cook: 1 hr


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

  • Freezable


  • kcal485
  • fat32g
  • saturates13g
  • carbs41g
  • sugars22g
  • fibre2g
  • protein10g
  • salt0.78g


  • 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



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 85g caster sugar
  • 85g ground almond


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 200g plain flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100ml natural yogurt
  • 2 large eggs, one separated, plus 1 extra egg white



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 85g flaked almonds


  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.

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Comments, questions and tips

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14th Jun, 2020
This is a lovely moist cake, but to get it to cook in the middle I had to let it get very dark on the outside. Inside it is also much darker than the picture. When it cooled it sank in the middle (from domed to flat) even though it was cooked through inside. I think if I try it again I'll try a lower oven for longer. It tastes lovely though!
22nd May, 2014
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.
23rd Sep, 2012
V disappointing - turned out very dry.
12th Mar, 2012
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 :)
5th Mar, 2012
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.
7th Nov, 2011
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
2nd Nov, 2011
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!
29th Jun, 2011
Mine also sank in the middle despite following the recipe im quite disapointed as it looks delicious !
31st May, 2011
Really moist and absolutely delicious! Also soooo easy 2 make! Will definately b making this again.
31st May, 2011
Really moist and absolutely delicious! Also soooo easy 2 make! Will definately b making this again.


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