Not that I believe you need an excuse to eat or bake a cake, but I’m always on the lookout for special occasions for which to get the cake tins out. My good friend C has grandchildren coming to visit this week, had recently given me a recipe for Hugh Fearnely-Wittingsall’s Wholemeal Honey Cake and challenged me to produce one that didn’t sink in the middle as her previous attempts had done. My plan was to spend Sunday morning baking, so when the morning started with 4.30 on my bedside clock at least I knew the kitchen would smell divine by the time the shipping forecast came on.
As the majority of the products from my kitchen get distributed amongst work colleagues I try to keep them nut free (I nearly killed a colleague once - a long story for another time) I dismiss so many recipes on the basis that they full of wonderful crunchy nuts or are based on fluffy ground almonds. A shame as I love nuts and sometimes you can’t just leave them out or find an adequate substitute. But this cake was not for work, it was filled with ground almonds and covered with a liberal sprinkling of slivered ones - wonderful for catching the honey that's drizzled over when fresh from the oven.
Unfortunately, sink it did. The recipe called for self-raising wholemeal flour which I couldn’t find, so I added an extra teaspoon of baking powder (a possible cause for the slump?) it also seemed to contain an enormous amount of butter - so much so that whilst baking it ran out of the bottom of the tin. It also took an additional 20 minutes of baking until the centre was set, my oven is trusty and I don’t usually have to make such big adjustments - the butter? Were I to make it again I would reduce the amount and I’m tempted to have another go soon as I don’t like to be beaten and would like to see what difference less butter would make (perhaps a whole 100g less?) but I will wait for C to enjoy this one and indicate she’s ready to receive another.
Wholemeal Honey Cake
350g unsalted butter, softened
265g unrefined caster sugar
4 organic eggs
150g ground almonds
150g wholemeal self-raising flour (I used plain wholemeal with an extra 1tsp of baking powder)
1 tsp baking powder
50g flaked almonds
3-4 tbsp runny honey
Preheat the oven to 160C/325F/ gas mark 3. Grease a 24cm diameter, springform cake tin with a little of the butter and line the base with baking parchment.
Put the butter and sugar in a mixing bowl, and cream them together until light and fluffy. Beat in the eggs, one at a time. Fold in the ground almonds, then sift in the flour and baking powder and gently fold these in, too.
Scrape the mixture into the prepared tin, scatter the flaked almonds over the top, and bake for 45 minutes (or 65 in my case), or until a knife pushed into the centre comes out clean. Remove from the oven and, while it's still hot, evenly drizzle all over with honey. Place the tin on a wire rack to cool. Serve warm or cold.