As you can see by the flowers in the photo, I made this cake a little while ago, the reason for the delay in writing up the post is that the recipe came from the Country Living magazine, May edition and I let a friend borrow it, now I have it back its time to get this beautiful cake onto the blog.
This is a very simple cake to make, just the sort I like, you can throw it together in a few minutes but the result is a stunning cake that you can be very proud to present to friends to share with a nice cup of tea and an afternoon of fun and chatter. Presented on a gorgeous cake plate or stand, decorated with a few seasonal flowers from the garden this cake will be a lovely centre piece and served with a nice dollop of cream will make your friends feel rather special.
Using one of my favourite ingredients, spelt flour, this cake of course is not completely virtuous but compared with many cakes it is a fairly good for you cake, it contains very little fat, doesn’t contain sugar but lovely natural honey instead and if you read my blog regularly you will know how much better for you spelt flour is, I use it as much as I can in my recipes and you will find many delicious recipes on my blog that use it.
I enjoyed this cake with my lovely friend Fiona one afternoon and of course had a sneaky slice with an espresso the next morning for breakfast, but I think you could also enjoy this as a dessert, with some lovely fresh fruit, peaches would be gorgeous as they would compliment the almonds and honey and served with Greek yoghurt would just be divine, but lets be honest, eating cake at any time of the day, in any way shape or form, is always good !
I love baking and I love nothing better than spending an afternoon with the girls nattering over tea and cake, it never fails to surprise me just how healing a good piece of cake can be.
Buon appetito
For the cake:
75g butter, plus extra for greasing
225ml clear honey, wild flower is perfect, but just use your favourite
300g plain white spelt flour
50g ground almonds
1 1/2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
3 medium eggs, beaten
150ml plain yoghurt
grated zest of 1 lemon
25g flaked almonds , to decorate
To finish :
3 tablespoons clear wild flower honey
Heat the oven to 170C, 150C fan, gas mark 3.
Lightly grease and line the base and sides of a 20cm round cake tin.
Put the honey and butter in a pan and heat gently to melt together. Cool slightly.
Sift the flour, almonds, ginger and bicarbonate of soda into a large bowl.
Stir the eggs, yoghurt and lemon zest into the honey. Make a well into the centre of the flour and pour in the honey mixture. Quickly blend the ingredients together, then pour into the prepared tin. Sprinkle over the almonds and bake for 1 to 1 1/2 hours until a skewer inserted into the centre comes out clean.
While the cake is still hot, prick all over the top with a skewer and drizzle over the honey. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
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