Honey Cake

Ingredients: 175g salted butter, softened 85g clear honey, plus 4 Tbsp for drizzling and for serving 85g castor sugar 85g ground almonds 200g cake flour 5ml bicarbonate of soda 5ml Moir’s baking powder 100ml plain yoghurt 2 large eggs, one separated, plus 1 extra egg white 85g flaked almonds

Method: Heat oven to 180°C. Spray a 900g loaf tin and line with a strip of baking paper that overhangs each end – this will help you lift the cake out when it is cooked. Put the butter, honey, caster sugar, ground almonds, flour, baking powder, bicarb and yoghurt into a large mixing bowl. Put the egg whites into another small bowl. Put the yolk and remaining whole egg in with all the other ingredients. Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth. Stir in a third of the whites, then gently fold in the rest with a wooden spoon. Tip the mix into the prepared tin, scatter over the flaked almonds and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean. Remove the cake from the oven. Quickly drizzle with 2 tbsp honey and scatter with a small pinch of fine salt. Put back in the oven for 5 mins more. Remove from the oven, drizzle with 2 more tbsp honey, then cool in the tin on a wire rack.

Release stuck almonds from around the edge with a knife; then, using the parchment overhangs, carefully lift the cake from the tin. Eat in slices, drizzled with a little extra honey if you like.

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