I wanted to come up with a cake that would be tasty, comforting and satisfying to my sweet tooth alongside a nice, hot cup of tea on a cold and bleak wintery day.
This is it.
Honey and Almond Cake Recipe with Lemon Buttercream Icing
For the cake:
12oz butter (softened)
12oz light brown sugar
12oz self raising flour
6 oz ground almonds
8 tbsp honey
For the lemon buttercream icing:
6oz butter (softened)
12oz icing sugar
grated zest and juice of 1 lemon
8 tbsp milk
To make the cake:
Preheat oven to 180°/350°/Gas Mark 4.
Grease and line two 10″ springform cake tins.
Whisk the eggs in a small bowl.
In a separate, larger bowl, cream the butter and sugar together until fluffy and light. Add the eggs and honey and whisk the ingredients together well.
Sift the flour into the mixture, add the ground almonds and then mix thoroughly making sure it is all combined.
Divide the mixture between the two cake tins and bake for approximately 25 minutes.
Once baked, allow to cool slightly in the tins, then turn out onto a wire rack to cool. Whilst waiting for them to cool you can get on with making the buttercream icing.
To make the lemon buttercream icing:
Mix together the icing sugar with the butter. Add the zest and juice of 1 lemon. Keep mixing, adding the milk one tablespoon at a time until you have reached a fairly thick but spreadable consistency. It shouldn’t be so thick that you can’t spread it easily. Set it aside until the cakes are cool enough to put together.
Once the cakes have cooled completely, spread a generous layer of lemon buttercream icing onto your bottom cake, then sandwich the second cake on top.
Spread another generous layer of icing onto the top cake. To finish, drizzle with a couple of teaspoons of honey.
Make a cup of tea.
Cut a big slice of cake.
Eat and enjoy.