Wednesday, December 8, 2010

Honey Cake

The sort of thing that Pooh Bear would eat, me-thinks! what is great about this one is that you can tell yourself that you can have another slice, because it's SO healthy! It has honey, unrefined nuts and brown flour. Except it doesn't taste worthy at all, it is buttery and with a light crumb and a praline nuttiness. Hidden under the guise of a boring looking, almost burnt crust. This is one that whispers seductively "never judge a book by its cover!" I dare you not to have a second slice, and maybe even a third.

With thanks to Hugh Fearnley Whittingstall for the original recipe (in his River Cottage Everyday  [GREAT book]) which of course I have tweaked!

This recipe is the other reason this blog was set up, and is posted, with love, to my two favourite crafty mamas, Leigh and Laura, who bring me so much joy, inspiration, fun and cake eating company in my life, and both rather liked this cake! xx

23 cm/ 10 inch spring form cake tin, greased and lined on bottom. Oven pre-heated to 170C

300 g soft butter
200 g  caster sugar
50g light brown muscovado
4 medium eggs
150g fine wholemeal flour
2 tsp baking powder
150g almonds with skins on
50g flaked almonds

4 tbsp honey

Blitz almonds in the food processor till gritty, some almost powder and others chunkier (about 2mm) rubble, so you have good texture.

Beat butter and sugars till light and fluffy. Add eggs one at a time, with a tbsp of flour each time to keep it from curdling. Add the ground almonds, rest of flour and baking powder. Beat till combined. Tip into tin. Put tin onto a baking sheet, just in case of leaks!

Bake for 45 mins. After about 25 min, sprinkle over the flaked almonds and return to over for remaining time. Keep a careful eye on it without opening the oven door too much. You may need to cover with baking parchment or foil for the last bit of cooking so that it cooks through without burning in the oven. test with a skewer, or a gentle shake, there will be no wobble left when it is cooked.

As soon as it comes out, drizzle all over with the honey.

Serve with love, warm or cold. I have an inkling it might be rather delicious with a tiny bit of ground cinnamon dusted over it, and a blob of whipped cream. And maybe some orange segments too, or a tumble of fresh raspberries, or poached plums. But it is quite, quite delightful as it is served with a cup of tea. And best of all kids hate it cos it has nuts in!

1 comment:

  1. whoop whoop, i loved sharing this cake with you! Now, where's my pinny!


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