For a lovely simple and completely delicious cake,then this almond and honey cake is the one to try. It’s easy to make and really yummy.
It is incredibly hot weather in Cape Town a the moment and this is a really light summer cake. Perfect for ending off a meal, or for afternoon, without the richness of a heavy cake.
May you all have a wonderful sweet start to the new year. I think 2012 is going to be great!
Gluten Free Almond and Honey Cake:
225 gr Butter
200 gr Castor Sugar
4 Jumbo Eggs
175 gr Ground Almonds
25gr Polenta
25 gr Tapioca Flour
Pinch of Salt
2 tsp baking powder
3 Tbls Honey
Icing Sugar to dust
20cm spring-form tin lined with baking paper and oiled.
Preheat the Oven to 170C.
Cream the Butter and Sugar until light and fluffy, then add the eggs in one at a time, whisking well after each addition.
Sift in the Almonds,Polenta and Tapioca Flour with a pinch of salt and the baking powder.
Add the honey and mix through.
Transfer to cake tin.
Place in the centre of the oven for 30 minutes. Cover with foil if the top gets too brown.
Leave it cool once removed the oven and then dust with icing sugar.
Can be served with strawberries and Greek yoghurt or cream or on its own.
