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Wholemeal honey cake recipe

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

Ingredients

300g butter – I use salted and don’t add extra salt to the batter

4 eggs

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

Method

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.

Enjoy!

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