Crushed almond and lavender honey cake with crème fraîche

Method

1. Put the whole almonds in a plastic bag and crush roughly using a rolling pin (or use a pestle and mortar).
2. 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.
3. 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.