All honey and no sugar as well as an added honey syrup ensure the heady flavour of honey comes to the fore in this moist dessert cake. Another delightful recipe from recipetineats.
Preheat your oven to 180°C (350°F). Grease a 20cm (8″) round cake tin and line with baking paper. In a bowl whisk together 1 cup of plain flour, 1½ teaspoons of baking powder and ½ a teaspoon of salt. In another bowl or stand mixer cream 1 cup of (room temperature butter) with ⅔ of a cup of honey until smooth and fluffy. Add 1 egg (also room temperature) and mix briefly before adding ¼ of the flour mixture. Mix well and repeat this process 3 more times until you have used 4 eggs abd all the flour mixture and you have a good smooth batter. Stir in 3 tablespoons of milk and a pinch of orange zest. Transfer the batter to the cake tin and smooth the surface. Sprinkle with ⅓ of a cup of flaked almonds. Bake for 45 minutes until a cake tester comes out clean. Remove from the oven and cool in the pan for 30 minutes. Meanwhile, in a small saucepan combine ⅔ of a cup of honey with ¼ of a cup of water and bring to boil. Simmer for 5 minutes. Add ¾ of a teaspoon of lemon juice and continue to simmer for another 2 minutes. Remove from the heat and cool for 10 minutes. When the cake has cooled for 30 minutes poke about 30 holes into the cake between the almond flakes. Pour ¼ of the honey syrup over the cake and allow it to soak in. Repeat 3 more times until all the syrup has been absorbed. Allow it to sit for another 15 minutes. Remove the cake from the pan and the paper from the cake and serve warm with a dollop of sour cream.
michelle picker cooks 