Grandma Abson's Traditional Baking: Recipe of the Month

Honey & 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)

A square or round 21cm/8 inch cake tin lined with baking paper

How to bake …

Preheat the oven to 170C (160C Fan), 325F/Mark 3. Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time with a little flour. Combine the remaining flour with the baking powder and sift into the mixture. Using a metal spoon, fold in the flour and ground almonds. Spoon the mixture 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 warm cake, leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.

Meryl says : This cake keeps well for a week in an airtight tin. This is a perfect cake to accompany a bowl of summer fruits. Many thanks to Bents Green WI for sharing this delicious recipe - it's getting a lot of 'likes'!