Honey almond cake

This one was really very nice indeed. Very moist from a combo of ground almonds and drizzling with honey when you get it out of the oven. And do try to support your local, small-scale honey producers, as times is hard and getting harder for beekeepers. I learned a little about the difficulties they face from some beekeepers I know in New Zealand, but I learned more when I interviewed the chairman of the London Beekeepers’ Association for Channel4 Food.

The only thing I would say is that Hugh Fearnley-Whittingstall’s recipe in the Guardian said 160C for 45 minutes. Well, I did it in a fan over at 140 (normally I’d reduce the heat for a fan oven) and in 45 minutes it was barely cooked at all. I did use a slightly smaller tin than he said (ie making the mixture deeper for cooking through) but it still seems a bit off. Depending on your oven, you may need to bump up the heat somewhat and leave it in for longer.

Here’s the recipe.

PS – Jo and Lawrence, stick up that b’day cake you made for me when you get a moment as it was yummy and I want the recipe!

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Published:
23.09.08 / 1pm
Category:
Daniel's Cakes