Makes 9” (22 cms) round cake or 12 mini cakes or buns that can be frozen and enjoyed individually
I make this cake every Friday morning for the guests arriving at our houses. The only honey in the cake is actually a drizzle on top! I’ve used ground almonds to give a delicate flavour and moist texture. The nuts and seeds on top look pretty but can be omitted if preferred. Gluten free if you use buckwheat flour.
What you need
250g soft butter
250g soft brown sugar
4 eggs
150g wholemeal self-raising flour or buckwheat flour
150g ground almonds
1 tbsp each of flaked almonds, pumpkin seeds and pine nuts honey to drizzle on top
a 9” round deep tin, greased and lined on the bottom, or a 12 hole deep bun tin
How to make it
Preheat the oven if necessary to 180C.
Cream the butter and sugar together until pale and fluffy. Add the eggs on at a time. Fold in the flour and ground almonds and mix until smooth.
Spoon into the prepared tin.
Sprinkle over the nuts and seeds and bake as follows:
in a conventional preheated oven at 180C for 30 – 40 mins
for a 2 oven AGA – bake on the grid shelf on the floor of the roasting oven with the cold plain shelf in for 30 – 40 mins until firm to the touch and lightly browned on top;
for a 3 or 4 oven AGA – bake on the grid shelf on the floor of the baking oven for 20 – 25 mins then turn the cake round and insert the cold plain shelf if necessary. Cook for a further 20 – 25 mins until firm to the touch and lightly browned on top. Drizzle with the honey and allow to cool in the tin.
This cake keep well for a few days and freeze beautifully.