Honey soaked almond cake

    1 hour 20 min

    This delicious honey cake is topped with rhubarb and orange compote. Tastes gorgeous with a dollop of creme fraiche on the side.


    Sussex, England, UK
    3 people made this

    Serves: 8 

    • For the cake
    • 225g soft unsalted butter
    • 225g caster sugar
    • 1 lemon, finely zested
    • 225g ground almonds
    • 3 large eggs
    • 125g fine cornmeal or polenta
    • 1 tablespoon baking powder
    • 1 pinch salt
    • 100g runny honey
    • For the compote
    • 500g rhubarb, chopped
    • 3 oranges, zested and segmented
    • 50g caster sugar

    • Creme fraiche, to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 170 C / Gas 3. Butter a round 20cm cake tin and line with baking paper.
    2. Beat the butter, sugar and lemon zest until light and fluffy. Stir in the ground almonds; beat in the eggs, one at a time, until combined.
    3. Combine the cornmeal, baking powder and salt in a small bowl; fold into the butter mixture. Spoon the batter into the prepared tin.
    4. Bake in the preheated oven until a skewer inserted in the centre of the cake comes out clean, about 50 minutes. Drizzle honey over the warm cake.
    5. Cook the rhubarb with the orange zest and segments in a small pot over medium heat until soft, 10 to 15 minutes; stir in sugar. Serve cake with rhubarb sauce and creme fraiche.

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