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  • Sarah Rainey

Honey cake

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


4 eggs

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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