CookEat Recipe
Almond and Honey Cinnamon Cake
Chopped almonds fill a cinnamon cake sweetened with honey and brown sugar. Milk and beaten egg moisten the batter; bake it in a shallow tin and rest it before cutting eight portions.
Method
Steps
Step 1
Use shelled almonds and chop finely.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 120 g butter (softened) with 60 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 2 tbsp honey, 180 ml milk.
Step 4
Fold in 90 g almonds.
Step 5
Combine 1 tsp cinnamon, 220 g all purpose flour, 0.5 tsp baking powder. Use the spices ground. Fold into the wet mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 35-45 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 8 portions. Serve warm from the tin, or lift out only when the bake holds together.
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