A dense, sweet cake that’s very easy to make. Perfect for afternoon tea, or as a midweek dessert served warm with a dollop of crème fraîche on the side.
The cake can sometimes dome in the middle, so try not to overmix the batter. Pressing a small dip in the center before baking can help it stay nice and flat.
HONEY ALMOND CAKE
serves 8
INGREDIENTS:
75 g soft margarine, plus extra for greasing
75 g soft light brown sugar
2 eggs
175 g self raising flour
1 tsp baking powder
4 tbsp milk
2 tbsp clear honey
50 g flaked almonds
Syrup:
225 g clear honey
juice and zest of 1/2 lemon
METHOD:
Preheat oven to 180C/Gas 4. Grease a 18 cm round, loose bottomed cake tin and line the base with baking paper.
Cream the margarine, eggs, sugar, flour, baking powder, milk and honey together for about one minute or until the ingredients are thoroughly mixed together. Do not over mix.
Spoon the batter into the prepared tin and level the surface with a knife or back of a spoon. Make a dent in the centre with the back of a spoon then sprinkle with the almond flakes.
Bake in the centre of the oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
Five minutes before the cake has finished cooking make the syrup:
Combine the honey, lemon juice and zest in a small saucepan. Simmer over a low heat for 5 minutes or until the syrup coats the back of a spoon.
Remove the cake from the oven and place on a baking tray. Pour the syrup evenly over the top and leave to cool in the tin before serving.
