Gluten-Free Honey Cake
This simple, one-layer cake is dense, moist and syrupy. It uses almonds instead of flour, which gives it a rich, toasty texture, and whisked egg whites to give it height.
Serves 8-10 Total time 55 mins, plus cooling time
• 4 eggs
• 150g flaked almonds
• 5 tbsp runny honey
1. Preheat the oven to 190°C/170°C fan/Gas 5, and grease and line a small round cake tin (20cm across). Separate the eggs and whisk the whites to stiff peaks. Beat the yolks with 4 tbsp of the honey, mixing well.
2. Blitz 125g of the flaked almonds in a food processor to grind them. Put the remaining 25g on a baking sheet and, as the oven gets hot, pop them in for 5-10 mins to toast them. Keep an eye on them, they’ll colour very quickly.
3. Mix the ground almonds with the egg yolks and honey, and gradually fold in the egg whites using a metal spoon, being careful not to over-mix and beat out all the air. Transfer the mixture to the cake tin and bake for 25 mins, lowering the temperature for the final 10 mins to 180°C/160°C fan/Gas 4.
4. Allow the cake to cool completely in the tin before turning it out onto a wire rack. Drizzle the final tablespoon of honey over the top, then sprinkle over the toasted almonds.5. The cake will keep for 1 to 2 days in an airtight tin – if it lasts that long.