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Wholemeal honey cake Recipe

Ingredients for people

  • Unsalted butter : 350 g
  • Caster sugar : 265 g
  • Whole egg(s) : 4 whole
  • Ground almonds : 150 g
  • Wholemeal flour : 150 g
  • Baking powder : 5 g
  • Flaked almonds : 50 g
  • Honey : 3 tbsp
  • 1

    Preheat the oven to 160'C/ gas mark 3.

  • 2

    Grease a 24cm round cake tin and line the base with baking parchment.

  • 3

    Put the butter and sugar in a mixing bowl, and cream together until light and fluffy. Beat in the eggs, one at a time, with a pinch of flour every time you add an egg. Fold in the ground almonds. Sift in the flour and baking powder and then gently fold in.

  • 4

    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. When cooked remove from the oven and, while it's still hot, using a cocktail stick, pierce several holes through the cake before evenly drizzling all over with honey. Place the tin on a wire rack to cool.

  • 5

    Serve warm or cold.

Chef's tip

«Do not add the honey before cooking as it will burn. »

A moist wholemeal cake flavoured with honey and a topping of crunchy almonds.

Rate this recipe :

(15 votes)

  • Preparation  15mins
  • Cooking time  45mins
  • Rest time  0h

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