The first time I’d heard about ‘honey cakes’ it was on the children’s television program Bananas in Pyjamas. It’s like a currency in Cuddlestown, where the show is set. That Rat in a Hat is a bit of a fiend for them … While honey cake probably couldn’t be used as currency in the real world (though one would question why not when we trade in ‘coins’ you can’t touch or see), you will enjoy treating your friends to this delicious and gluten-free burnt butter, almond and honey cake.
This is a delightful sweet to serve for afternoon tea, the perfect accompaniment to a cuppa.
- 180g unsalted butter, chilled, chopped
- 5 eggs
- 1/3 cup (75g) caster sugar
- 1/2 cup (180g) honey, plus 60g extra to drizzle
- 2 tsp vanilla bean paste
- 2 1/2 cups (250g) almond meal
- 2/3 cup (100g) gluten-free plain flour
- 2/3 tsp baking powder
- 2 limes, zested and juice of 1
- 100g almonds, chopped
- Icing sugar, to serve
- Preheat oven to 160C. Grease a 20cm x 30cm cake pan and line the base and sides with baking paper.
- Place butter in a saucepan and cook over medium-high heat for 5 minutes or until nut brown. Remove from heat and cool to room temperature.
- Place eggs, sugar, vanilla and half the honey in a stand mixer with the whisk attachment and whisk for 5 minutes or until pale and doubled in volume. Fold in almond meal, flour, baking powder, lime zest and juice and a pinch of salt flakes. Stir butter well then pour in two-thirds of burnt butter and fold to combine. Pour into prepared pan and smooth top.
- Combine chopped almonds, remaining burnt butter, remaining 90g honey and a pinch of salt flakes in a bowl. Mix well then scatter evenly over batter. Bake on middle shelf, turning occasionally, for 40-45 minutes until golden brown and the centre springs back when lightly pressed. Drizzle over extra honey and cool on a wire rack in pan.
- Allow to cool to room temperature before serving.