Thursday, 3 March 2011

Wholemeal Honey Cake

Just the title of this cake made me happy. It spoke to me of warm, reliable comforts of home, of sweet respite from a days work, a perfect something to have with a cup of tea. A little wholesome, filling and rich, with a hint of sunshiney sweetness.
Make it and 'bee' happy!
300g unsalted butter, softened
250g unrefined caster sugar
4 organic eggs
150g ground almonds
150g wholemeal self-raising flour
1 tsp baking powder
50g flaked almonds
3-4 tbsp runny honey

Preheat the oven to 160C/325F/ gas mark 3. Grease a 23cm diameter, springform cake tin with a little of the butter and line the base with baking parchment.

Put the butter and sugar in a mixing bowl, and cream them together until light and fluffy. Beat in the eggs, one at a time. Fold in the ground almonds, then sift in the flour and baking powder and gently fold these in, too.

Scrape the mixture into the prepared tin, scatter the flaked almonds over the top, and bake for 45 minutes, or until a knife pushed into the centre comes out clean. Remove from the oven and, while it's still hot, evenly drizzle all over with honey. Place the tin on a wire rack to cool. Serve warm or cold.

This is bee-utiful with a dollop of greek yoghurt!


A Thrifty Mrs said...


Is Big Stove coming back? Is it? Is it?!

Mrs B said...

yep! I think I will have a tootle round the kitchen here more....grab a cup of tea, natter with me x

cotton exports said...

I’ve book-marked it for later!

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