A moist wholemeal cake flavoured with honey and a topping of crunchy almonds.
Preheat the oven to 160'C/ gas mark 3.
Grease a 24cm round cake tin and line the base with baking parchment.
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.
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.
Serve warm or cold.
«Do not add the honey before cooking as it will burn. »