Need a quick and easy cake for tea this afternoon?

How about one that looks lovely and travels to the office well?

This Almond Honey Cake recipe easily fits the bill no matter what you quick cake requirements are.

This cake is as easy to prepare as any store cupboard standby can be and requires very little in the way of accompaniments.

It has an easy flavour and goes well with all sorts of fresh fruit, such as figs or even berries and cream if you prefer.

But, you can pair this with nearly anything you want, making it a superb option for dessert any day of the week.

-:–:

Need a quick and easy cake for tea this afternoon?

How about one that looks lovely and travels to the office well?

This Almond Honey Cake recipe easily fits the bill no matter what you quick cake requirements are.

This cake is as easy to prepare as any store cupboard standby can be and requires very little in the way of accompaniments.

It has an easy flavour and goes well with all sorts of fresh fruit, such as figs or even berries and cream if you prefer.

But, you can pair this with nearly anything you want, making it a superb option for dessert any day of the week.

-:–:-

Ingredients

Recipe makes 1 medium round cake

80 grams (3 oz) Butter, softened
150 grams (2/3 cup) Caster sugar
2 teaspoons Vanilla
2 med Eggs
125 grams (1 cup) Self-raising flour
80 ml (1/3 cup) Milk
100 grams (3½ oz) Ground almonds
zest of 1 lemon

For the syrup:

Juice of 1 lemon
2 teaspoons Ground cinnamon
3 tablespoons Honey

Flaked almonds to decorate

To prepare

Preheat your oven to 180ºC (350ºF, Gas mark 4). Grease a large springform cake tin and line with parchment paper – or use a ring tray for a wider cake.

Cream the butter and sugar together until pale and creamy. Add the vanilla and eggs and beat well using mixer beaters (or sheer arm strength). Sift the flour into this mixture, alternating with the milk and mix until just combined. Fold in the ground almonds and lemon zest. Pour this mixture into your prepared baking tin and bake for 40 minutes, until a skewer comes out clean.

Meanwhile, combine the syrup ingredients together over a medium heat. Pour this mixture over the top of your cake while it is still warm (perhaps plunging a few skewer holes into the top of the cake first for full flavour). Sprinkle with flaked almonds and enjoy.

Really good bit

You don’t really need to have the syrup on this cake; it’s almost as lovely without it. And of course you can substitute an orange in place of the lemon – or even a couple limes if you’re so inclined.

And, if you leave off the flaked almonds, this cake freezes beautifully in individual slices, which means you can easily pop one into your lunch box tomorrow, and next week too.

-:–:-
From the notebook of Katie Schenk

Like this cake (oh alright, muffin) – but want more? Course you do! Check out these other recent cake recipes. We won’t tell if you chose to bake more than one…

Chocolate Banana Snack Cake

Apricot Oat Cookies

Easy (Valentine’s) Brownies

And do share pics if you bake them, we love to see how things turn out.

Ingredients

Recipe makes 1 medium round cake

80 grams (3 oz) Butter, softened
150 grams (2/3 cup) Caster sugar
2 teaspoons Vanilla
2 med Eggs
125 grams (1 cup) Self-raising flour
80 ml (1/3 cup) Milk
100 grams (3½ oz) Ground almonds
zest of 1 lemon

For the syrup:

Juice of 1 lemon
2 teaspoons Ground cinnamon
3 tablespoons Honey

Flaked almonds to decorate

To prepare

Preheat your oven to 180ºC (350ºF, Gas mark 4). Grease a large springform cake tin and line with parchment paper – or use a ring tray for a wider cake.

Cream the butter and sugar together until pale and creamy. Add the vanilla and eggs and beat well using mixer beaters (or sheer arm strength). Sift the flour into this mixture, alternating with the milk and mix until just combined. Fold in the ground almonds and lemon zest. Pour this mixture into your prepared baking tin and bake for 40 minutes, until a skewer comes out clean.

Meanwhile, combine the syrup ingredients together over a medium heat. Pour this mixture over the top of your cake while it is still warm (perhaps plunging a few skewer holes into the top of the cake first for full flavour). Sprinkle with flaked almonds and enjoy.

Really good bit

You don’t really need to have the syrup on this cake; it’s almost as lovely without it. And of course you can substitute an orange in place of the lemon – or even a couple limes if you’re so inclined.

And, if you leave off the flaked almonds, this cake freezes beautifully in individual slices, which means you can easily pop one into your lunch box tomorrow, and next week too.

-:–:-
From the notebook of Katie Schenk

Like this cake (oh alright, muffin) – but want more? Course you do! Check out these other recent cake recipes. We won’t tell if you chose to bake more than one…

Chocolate Banana Snack Cake

Apricot Oat Cookies

Easy (Valentine’s) Brownies

And do share pics if you bake them, we love to see how things turn out.