Crushed almond and lavender honey cake with crème fraîche
- August 2016
- Serves 6-8
- Hands-on time 30 min, oven time 40-45 min
Sweet, chewy and soft with a crunchy, toasted nut topping – this Provençal almond cake has it all. It makes a heavenly dessert but we love it with a strong afternoon cuppa.
- 41.3g (15.4g saturated)
- 35.6g (25g sugars)
If the lavender honey isn’t runny, put the jar in a bowl with warm water or briefly microwave (without the lid) to liquefy.
Prepare the cake up to 48 hours in advance and keep in a sealed container in a cool room.
Chill a golden muscat de beaumes de venise, also from the south of France.
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