Recipes - Almond Cake Recipe

Ingredients

100 g of soft tub margarine

50 g of soft brown sugar

2 eggs

175 g of self-raising flour

1 tsp of baking powder

4 tbsp of milk

2 tbsp of runny honey

150 ml of runny honey

2 tbsp of lemon juice

Grease an 18 cm/7 inch round cake tin (pan) and line with baking parchment.
Place the margarine, brown sugar, eggs, flour, baking powder, milk and honey in a large mixing bowl.
Beat the mixture well for about 1 minute until all of the ingredients are thoroughly mixed together.
Spoon into the prepared tin (pan), level the surface with the back of a spoon or a knife and sprinkle with the almonds.
Bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for about 50 minutes or until the cake is well risen.
Meanwhile, make the syrup.
Combine the honey and lemon juice in a small saucepan and simmer for about 5 minutes or until the syrup starts to coat the back of a spoon.
As soon as the cake comes out of the oven, pour over the syrup, allowing it to seep into the middle of the cake.
Leave the cake to cool / for at least 2 hours before slicing.

	Almond Cake Recipe

	Ingredients 100 g of soft tub margarine 50 g of soft brown sugar 2 eggs 175 g of self-raising flour 1 tsp of baking powder 4 tbsp of milk 2 tbsp of runny honey Syrup 150 ml of runny honey 2 tbsp of lemon juice Preparations Grease an 18 cm/7 inch round cake tin (pan) and line with baking parchment. Place the margarine, brown sugar, eggs, flour, baking powder, milk and honey in a large mixing bowl. Beat the mixture well for about 1 minute until all of the ingredients are thoroughly mixed together. Spoon into the prepared tin (pan), level the surface with the back of a spoon or a knife and sprinkle with the almonds. Bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for about 50 minutes or until the cake is well risen. Meanwhile, make the syrup. Combine the honey and lemon juice in a small saucepan and simmer for about 5 minutes or until the syrup starts to coat the back of a spoon. As soon as the cake comes out of the oven, pour over the syrup, allowing it to seep into the middle of the cake. Leave the cake to cool / for at least 2 hours before slicing.

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