Skip to content

Honey Cake with Honeyed Almond Crunch

Such a fun cake, both to make and to nibble on!  The use of yogurt in the batter makes the cake light and moist. We particularly love the honeyed almond crunch that tops this little loaf: after the cake has baked, you drizzle honey over the almonds and pop it back in the oven, then add a bit more honey to produce a candy-like nut layer that absolutely sets off this simple cake. Winnie the Pooh would certainly approve!

 

Be sure to place a piece of foil under the pan as the cake bakes should a stray almond or two fall off.

Honey Cake with Honeyed Almond Crunch

6 oz. butter, softened (12 tbs.)
3 oz. clear honey (¼ cup) plus 4 tbs. for drizzling
3 oz. caster sugar (scant ½ cup)
3 oz. ground almonds (½ cup plus 2 tbs.)
8 oz. all-purpose flour (1½ cups plus 3 tbs.)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3½ fl. oz. plain yogurt
2 eggs, 1 separated
1 egg white
3 oz. flaked almonds (1 cup)
pinch of fine sea salt

Heat the oven to 350°F and place the rack in the lower-middle position. Grease a standard loaf pan and line it with a strip of parchment paper, leaving the edges to overhang – this will help you lift the cake when it has cooked.

Put the butter, honey, sugar, ground almonds, flour, baking powder, baking soda, salt, and yogurt into a large mixing bowl. Add the whole egg and the yolk from the separated egg.

In a smaller bowl, place the white from the separated egg and the additional egg white. Using a hand mixer, beat the egg whites until stiff, then put the beaters in the other bowl and beat the ingredients just until smooth. Gently fold one third of the egg whites into the batter, then fold in the remainder. Spread in the prepared pan and scatter the almonds on top. Bake for 50-55 minutes or until a tester comes almost out clean.

Remove the cake from the oven. Quickly drizzle 2 tbs. of honey over the almonds and sprinkle with sea salt. Put the cake back in the oven for 5 minutes. Remove and drizzle with the remaining 2 tbs. of honey. Leave to cool in the tin on a wire rack. Release the stuck almonds on the sides and lift out the cake using the parchment paper. Eat in slices, drizzled with a little more honey, if you wish.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: