If you like crunchy honey-nut cereal in the morning, you’ll love this for elevenses
Cuts into 8-10 slices
Preparation and cooking times
Prep 15 mins
Cook 1 hr
• 175g slightly salted butter , softened, plus extra for greasing
• 85g clear honey (I used blossom honey), plus 4 tbsp for drizzling and extra to serve
• 85g caster sugar
• 85g ground almonds
• 200g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 100ml natural yogurt
• 2 large eggs , one separated, plus 1 extra egg white
• 85g flaked almonds
1. Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line with a strip of baking parchment that overhangs each end - this will help you lift the cake out when it is cooked.
2. Put the butter, honey, caster sugar, ground almonds, flour, baking powder, bicarb and yogurt into a large mixing bowl. Put the egg whites into another small bowl. Put the yolk and remaining whole egg in with all the other ingredients.
3. Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth. Stir in a third of the whites, and then gently fold in the rest with a wooden spoon. Tip the mix into the prepared tin, scatter over the flaked almonds and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean.
4. Remove the cake from the oven. Quickly drizzle with 2 tbsp honey and scatter with a small pinch of fine salt. Put back in the oven for 5 mins more. Remove from the oven, drizzle with 2 more tbsp honey, then cool in the tin on a wire rack. Release stuck almonds from around the edge with a knife; then, using the parchment overhangs, carefully lift the cake from the tin. Eat in slices, drizzled with a little extra honey if you like.
485 kcalories, protein 10g, carbohydrate 41g, fat 32 g, saturated fat 13g, fibre 2g, sugar 22g, salt 0.78 g