Honey cake with honeyed almond crunch

Name: Honey cake with honeyed almond crunch
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 175 grams slightly salted butter, softened, plus extra for greasing; 85 grams clear honey (I used blossom honey), plus 4 tbsp for drizzling and extra to serve; 85 grams caster sugar; 85 grams ground almond; 200 grams plain flour; 1 teaspoon bicarbonate of soda; 1 teaspoon baking powder; 100 milliliters natural yogurt; 2 larges eggs, one separated, plus 1 extra egg white; 85 grams flaked almonds

Need a lacto ovo vegetarian dessert? Honey cake with honeyed almond crunch could be an excellent recipe to try. One portion of this dish contains roughly 10g of protein, 30g of fat, and a total of 471 calories. This recipe serves 8. A mixture of flour, eggs, ground almond, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 49 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Honey Almond Crunch Cake, Hazelnut Crunch Cake with Honeyed Kumquats, and Almond Crunch Ice Cream Cake are very similar to this recipe.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Grease a 900g/2lb loaf tin and line with a strip of baking parchment that overhangs each end this will help you lift the cake out when it is cooked.

Put the butter, honey, caster sugar, ground almonds, flour, baking powder, bicarb and yogurt into a large mixing bowl.

Ingredients you will need

Almond Meal

Baking Powder

Caster Sugar

Butter

Yogurt

All Purpose Flour

Honey

Equipment you will use

Mixing Bowl

Put the egg whites into another small bowl.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Put the yolk and remaining whole egg in with all the other ingredients.

Ingredients you will need

Egg

Egg Yolk

Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth. Stir in a third of the whites, then gently fold in the rest with a wooden spoon. Tip the mix into the prepared tin, scatter over the flaked almonds and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean.

Ingredients you will need

Almonds

Equipment you will use

Wooden Spoon

Oven

Skewers

Whisk

Bowl

Remove the cake from the oven. Quickly drizzle with 2 tbsp honey and scatter with a small pinch of fine salt. Put back in the oven for 5 mins more.

Ingredients you will need

Fine Salt

Honey

Equipment you will use

Oven

Remove from the oven, drizzle with 2 more tbsp honey, then cool in the tin on a wire rack. Release stuck almonds from around the edge with a knife; then, using the parchment overhangs, carefully lift the cake from the tin. Eat in slices, drizzled with a little extra honey if you like.

Ingredients you will need

Almonds

Honey

Equipment you will use

Wire Rack

Knife

Oven

Equipment

Ingredients

Servings:

175grams

slightly salted butter, softened, plus extra for greasing 85grams

clear honey (I used blossom honey), plus 4 tbsp for drizzling and extra to serve 85grams

caster sugar 85grams

ground almond 200grams

plain flour 1teaspoon

bicarbonate of soda 1teaspoon

baking powder 100milliliters

natural yogurt 2larges

eggs, one separated, plus 1 extra egg white 85grams

flaked almonds

Recommended wine: Cream Sherry, Moscato Dasti, Port

Honey Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.