Saturday, 18 June 2011

Irresistible honey and almond cake

This recipe is perfect for a rainy day, when you just want to snuggle up with a cup of tea and a good book (I’m currently reading Bill Bryson’s At Home: A short History of Private Life). I made this cake with my boyfriend last week after moving back to Cornwall for the summer, and it filled the house with that delicious aroma of ‘something sweet is baking’! Despite a couple of setbacks, the cake turned out perfectly moist and delicately sweet!
You’ll need
·         200g self-raising flour
·         150g butter (unsalted)
·         115g brown sugar
·         175g honey (plus 1tbsp more for glazing)
·         Juice from half a lemon
·         2 eggs
·         Some flaked almonds for the topping
Pre-heat the oven to 180C, and find a cake tin (about 8 inch) to line with baking paper and grease with some butter.
In a small saucepan, combine the butter, sugar, honey and lemon juice and stir over a medium heat until melted and smooth. Take of the heat for about 5 minutes, giving it time to cool slightly before beating in the eggs and sifting in the flour. Stir until fairly smooth (some small lumps are fine!) and pour into your prepared cake-tin.
Just before placing in the oven, scatter the flaked almonds generously over the cake. Leave in the oven to cook for 30-35 minutes or until risen and golden brown. Pierce the cake with a thin skewer through the middle to check if it comes out clean (meaning its set and ready). Drizzle over some honey while still warm and leave to cool in the tin for 10 minutes before tucking in (it will be heard to resist, I know!).
 I enjoyed my cake with a generous scoop of honeycombe ice cream!

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