Three Ingredient Honey Cake
This magic three-ingredient honey cake is an easy, affordable, gluten-free and totally delicious bake you can rustle up with basic store cupboard ingredients.
From the book
Three Ingredient Baking
100 inspired recipes using only three ingredients
Foolproof recipes for classic favourites
From indulgent desserts to guilt-free treats
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Introduction
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.
Ingredients
| 4 | eggs |
| 5 tbsp | runny honey |
| 150g | flaked almonds |
Essential kit
You will need: a small round cake tin (20cm across).
Method
Preheat the oven to 190°C/170°C fan, and grease and line the cake tin.
Separate the eggs, and whisk the whites to stiff peaks. Beat the yolks with 4 tablespoons of the honey, mixing well.
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 to 10 minutes to toast them. Keep an eye on them; they’ll colour very quickly.
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 minutes, lowering the temperature for the final 10 minutes to 180°C/160°C fan.
Allow the cake to cool completely in the tin before turning it out on to a wire rack. Drizzle the final tablespoon of honey over the top, before sprinkling over the toasted almonds.
The cake will keep for 1 to 2 days in an airtight tin – if it lasts that long . . .
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