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Honey cake with honeyed almond crunch

Honey cake with honeyed almond crunch

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A star rating of 4.3 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 8-10 slices

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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal485
fat32g
saturates13g
carbs41g
sugars22g
fibre2g
protein10g
low insalt0.78g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, October 2009

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Overall rating

A star rating of 4.3 out of 5.18 ratings
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