Honey & Almond Cake!

A few weeks ago I was in Lakeland and found a really cute honeycomb shaped cake tin. And of course with a blog named 'The Honeyed Almond' I really had no choice but to buy it. And of course I had to use it to make a honey and almond cake.

The thing I really love about this cake tin is that it makes a cake that requires no slicing. The cake mixture is poured into individual slots in the tin, but overlaps slightly to create a thin base that holds the cake together. However, this allows the cake to be really easily torn into portions. I love it.

You can just about make out the really cute bee shape :-)

This is one of the best cakes I've ever had.

 The recipe I used is originally from here with some very minor adjustments plus my own glaze recipe. To make the cake in the honeycomb tin, I had to add an extra half of the ingredients but the recipe below is for a regular sized cake to fit a 9 inch cake tin.

Honey, Almond & Lemon Cake

• 300g / 1  ¾ cups ground almonds
• 4 large eggs, separated
• 120ml / ½ cup honey
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• ½ tsp baking powder
• A pinch of salt

Honey & Lemon Glaze

• 3 tbsp honey
• 65g / ⅓ cup coconut sugar
• 50g / ¼ cup arrowroot powder/cornflour
• 2 tbsp freshly squeezed lemon juice

1. Preheat oven to 180°C . Beat 4 egg yolks in a bowl (leave egg whites in a separate bowl for later) and add the honey, vanilla, baking powder and salt. Mix well.
2. Add the ground almonds to the mixture and combine, mixing until a thick batter is formed. 
3. In the bowl with the egg whites, using a hand held mixer, mix on a medium speed until the egg whites turn white, foamy and double in size. Don't let them form stiff peaks or the cake will flop when you take it out of the oven. 
4. Now gently fold the egg whites into the cake batter with a spatula.
5. Pour the mixture into a greased or lined cake tin and put in the oven for about 25 minutes until golden.
6. When the cake is baked, leave it to cool in the pan for 10 minutes while you make the glaze.
7. In a food processor, pour in the coconut sugar and arrowroot powder and grind until a powdered sugar is formed. Remove from the processor and sieve into a bowl.
8. In a small saucepan, mix the honey, bowl of powdered sugar and lemon juice until the sugar has dissolved. You might need to add more lemon juice or maybe a small splash of water if it gets too thick. 
9. Carefully turn the cake out of the pan onto a board or greaseproof paper and then glaze using a pastry brush.
10. Now it's ready. Enjoy!

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