I’ve been meaning to share this for a while. In fact I’ve got about ten mentally prepared blog posts waiting!
This honey cake was one I took to a friends gathering a few weeks back and we loved it so much I knew I needed to write down the recipe before I forget!
I adapted this from the River cottage everyday cookbook recipe. There’s only slight changes I use less sugar and instead of almonds on top I used pimentos and served with home made ricotta. If you want the original recipe I highly recommend buying Hughs book as there’s lots of really great recipes in it.
Honey Wholemeal cake
300g butter – I use salted and don’t add extra salt to the batter
80g brown sugar
150g wholemeal flour
2tsp baking powder
1/2 tsp bicarb soda
150g ground almonds
50g pimentos (or almond flakes, walnuts ect)
4 tablespoons Honey
Preheat oven to 180C
Grease your cake pan. I use a round springform pan but whatever you have on hand is fine. I save my butter wrappers to use for greasing and baking
Put softened butter and sugar into a bowl and cream together then beat in eggs one at a time and add a spoonful of flour with each egg
Fold in ground almonds then add in remaining flour ,baking powder and bicarb. You can sift it if you want a lighter cake.
Scrape the mix into your prepared pan and bake in the oven for 35-40mins or when the knife comes out clean
Take from oven and while the cake is hot poke holes all through the cake with a skewer and drizzle honey over.
When cake is cool top with ricotta and pimentos then drizzle extra honey over the top.