This simple, one-layer cake is dense, moist and syrupy,” explains Sarah. “It uses almonds instead of flour, which give it a rich, toasty texture, and whisked egg whites to give it height.”
150g flaked almonds
5 tablespoons runny honey
Preheat the oven to 170C (fan 150C) and grease and line a small round cake tin (approx 9-inch diameter) with some greaseproof paper.
Separate the eggs and whisk the whites to stiff peaks.
Beat the yolks with four tablespoons of the honey, mixing well.
Blitz 125g of the flaked almonds in a food processor to grind them. Put the remaining 25g on a baking sheet and, as the oven gets hot, pop them in for 5-10 minutes to toast them. Keep an eye on them; they’ll colour very quickly.
Mix the ground almonds in with the yolks and honey, and gradually fold in the egg whites using a metal spoon, being careful not to overmix and beat all the air out.
Transfer the mixture to the cake tin and bake for 25 minutes, lowering the temperature for the final 10 minutes to 160C (fan 140C).
Allow the cake to cool completely in the tin before turning out on to a wire rack. Drizzle the final tablespoon of honey over the top, before sprinkling on the toasted almonds.
Recipe from mail online