We’re loving the warm rays of sunshine after the rainy days of May and the chance to sit and enjoy a pot of tea (or glass of wine) in the garden. So, here’s a summer cake recipe to serve as a perfect accompaniment.
Honey and Almond Cake
What
you need
300g/11oz butter
250g/9oz caster sugar
4 eggs
150g/5oz self raising
flour
1 tsp baking powder
150g/5oz ground almonds
50g/2oz flaked almonds
4 tbsps honey (runny)
How to bake …
Preheat the oven to 170C (160C Fan), 325F/Mark 3. Line a 21cm/8 inch cake tin with baking paper. Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time with a little flour. Add baking powder to the remaining flour. Fold in the flour and ground almonds into the mixture. Spoon this into the cake tin. Scatter the flaked almonds over the top. Bake for 50-60 minutes until a cake skewer inserted into the centre comes out clean. Remove from the oven and trickle the honey over the top of the cake, leave to cool in the tin for 30 minutes before turning out onto a wire rack.
Meryl says : Bring on the summer with this glorious cake. I like to serve this one with a bowl of luscious summer fruits. It keeps well for a week in an airtight tin.
And 10 years ago today, I launched Grandma Abson's Traditional Baking with the help and support of students at Dearne Valley
College, John Foster of Fosters Bakery and of FCD design and marketing agency.
What an amazing journey this has been!
