Simple Almond and Honey Cake

My children really love this cake. It is moist, very simple and moreish.

Serves 8-10 small slices

150g softened unsalted butter (a good tip to soften butter is to put it on a plate and cover with a ramekin that has been heated with boiling water. Repeat a couple of times if necessary.)
150g clear honey (a good trick is to put the jar on the scales and take out 150g)
3 free range eggs (medium or large)
150g ground almonds
75g wholemeal flour or wholemeal spelt flour (white flour is fine if you don’t have any of these)
1½ teaspoons baking powder
Icing (optional)
75g sifted icing sugar
Water or 1-2 tablespoons double cream


  1. Preheat the oven to 165ºC.
  2. Grease and line an 8” or 20cm cake tin. I like the silicone ones as they are so easy to use.
  3. Using an electric or a hand-held mixer, beat together the softened butter and honey until light and fluffy.
  4. Beat in the eggs.
  5. Sift the flour and baking powder together.
  6. Fold the ground almonds into the butter, honey and egg mix.
  7. Fold in the flour and baking powder.
  8. Pour the mixture into the prepared tin.  
  9. Bake for 25 minutes.
  10. Cool on a rack.
  11. While the cake is cooling, you can make the icing.
  12. Stir the double cream slowly into the icing sugar. It makes a lovely, soft icing. If you don’t have double cream, you can use water starting with ½ a tablespoon and adding gradually.
  13. Ice the cake when it has completely cooled.