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)
- 150g unblanched whole almonds
- 200g unsalted butter
- 150g light soft muscovado sugar
- 4 large free-range eggs
- 100g plain flour
- 100g ground almonds
- 1 tsp baking powder
- 3 tbsp lavender honey, plus an extra drizzle to serve
- Crème fraîche to serve
You’ll also need…
- 20cm loose-bottomed cake tin lined with non-stick baking paper
- Put the whole almonds in a plastic bag and crush roughly using a rolling pin (or use a pestle and mortar).
- Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a small heavy-based saucepan over a gentle heat. Pour into a large mixing bowl and add the sugar and eggs. Using an electric hand mixer on a medium speed, beat the mixture together to a smooth double cream consistency. Using a large metal spoon, fold in the flour, ground almonds and baking powder, then mix well. Pour the mixture into the lined cake tin.
- Bake in the oven for 10 minutes, then remove and sprinkle the crushed almonds evenly over the top of the cake, gently pressing them in to form the top layer. Drizzle over the honey, then return to the oven and bake for a further 30-35 minutes until golden and firm to the touch. Let the cake cool a bit before turning out. Serve warm with a dollop of crème fraîche and an extra drizzle of lavender honey if you wish.
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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