300g softened butter
250g caster sugar
150g wholemeal self raising flour
150g ground almonds
1 tsp baking powder
50g flaked almonds
4 tbsp runny honey
Grease and base line a 23cm springform cake tin. Place on a baking sheet because it will seep butter during cooking.
Cream the butter and sugar. Beat in the eggs, flour, baking powder and almonds. (I do this in my freestanding mixer because you do need to get a really fluffy creamy mixture to meet the cooking time and reduce the sinking - though it tastes jolly good even if it’s slightly overdone on top and like a honey lake in the middle as it was the first time I cooked this!)
Scrape into the tin, smooth the top and scatter the flaked almonds over the surface.
Bake at 170ºC for 45 minutes until a skewer inserted in the centre comes out clean.
Remove to a wire rack and, while it’s still hot, trickle the honey over the top. Leave to cool a little before turning out.
This can be eaten as a pudding while warm or as cake for tea. As you can see from my photograph there were considerable inroads made into it yesterday evening, after all a growing girl needs two slices for tea, and a Husband needs it for tea and pudding… Youngest is planning to eat it for breakfast too, though by the time she gets up you could argue it will be time for Elevenses!