Hugh's Honey Wholemeal Cake with Almonds

By Chris

Main Ingredients:

• Ground and flaked almonds
• Wholemeal flour
• Runny honey
• Eggs, butter and caster sugar

While Hugh is well known for his complicated main courses, this pudding was surprisingly simple. A basic cake mix was fancied up with some wholemeal flour, some extra baking powder for added fluffiness and plenty of almonds. 

I discovered how good ground almonds are in baking, thanks to Jamie's frangipane tart, and they were chucked in with the mixture here. I creamed together 75g of butter with 60g of caster sugar, then added one egg and 30g of wholemeal flour. 30g of ground almonds and 30g of sieved wholemeal flour was then folded in with half a teaspoon of baking powder. Flaked almonds were then sprinkled on the top for a bit of crunch.

Hugh's recipe feeds ten and takes 45 minutes at 170 degrees, but I divided it by four and it was done in around 25 minutes. A generous drizzle of honey and some double cream finished it off and there was enough to feed four easily, although double quantities would have probably come out taller and more cake-like. Very simple, rewarding and, at roughly 30p a head, a bargain.

Best for... A hassle-free treat, any day of the week. 

Taken from... Hugh Fearnley-Whittingstall - River Cottage Every Day

Helen says... Simple, comforting and delicious.