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
75g sifted icing sugar
Water or 1-2 tablespoons double cream
- Preheat the oven to 165ºC.
- Grease and line an 8” or 20cm cake tin. I like the silicone ones as they are so easy to use.
- Using an electric or a hand-held mixer, beat together the softened butter and honey until light and fluffy.
- Beat in the eggs.
- Sift the flour and baking powder together.
- Fold the ground almonds into the butter, honey and egg mix.
- Fold in the flour and baking powder.
- Pour the mixture into the prepared tin.
- Bake for 25 minutes.
- Cool on a rack.
- While the cake is cooling, you can make the icing.
- 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.
- Ice the cake when it has completely cooled.