This simple, one-layer cake is dense, moist and syrupy. It uses almonds instead of flour, which gives it a rich, toasty texture, and whisked egg whites to give it height.
Not only does it make a great pudding, served with ice cream, whipped cream or yoghurt, but a slice of this and a cup of tea is the perfect afternoon treat. Great for lazy Sundays snoozing on the sofa in front of the TV...
(PHOTOGRAPHY: Al Richardson)
Serves 8-10 people
5 tablespoons runny honey
150g flaked almonds
You'll also need a small round cake tin (20cm across)
Preheat the oven to 190°C/170°C fan, and grease and line the cake tin.
Separate the eggs, and whisk the whites to stiff peaks.
Beat the yolks with 4 tablespoons of the honey, mixing well.
Blitz 125g of the flaked almonds in a food processor to grind them.
Put the remaining 25g on a baking sheet and, as the oven gets hot, pop them in for 5 to 10 minutes to toast them. Keep an eye on them; they’ll colour very quickly.
Mix the ground almonds with the egg yolks and honey, and gradually fold in the egg whites using a metal spoon, being careful not to over-mix and beat out all the air.
Transfer the mixture to the cake tin and bake for 25 minutes, lowering the temperature for the final 10 minutes to 180°C/160°C fan.
Allow the cake to cool completely in the tin before turning it out on to a wire rack.
Drizzle the final tablespoon of honey over the top, before sprinkling over the toasted almonds.
The cake will keep for 1 to 2 days in an airtight tin – if it lasts that long...
You can also find this recipe in full on The Happy Foodie website
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