MARY BERRY’S HONEY AND ALMOND CAKE

Ingredients (serves 6): 150g baking spread, from fridge 100g light muscovado sugar 2tbsp runny honey 3 large eggs 150g self-raising flour 50g ground almonds 2tbsp milk 1tsp almond extract For the filling and topping: 100g butter, softened 2tbsp runny honey ½tsp almond extract 150g icing sugar, sifted 50g flaked almonds, toasted

METHOD:

1. Preheat the oven to 160°C/Fan 140°C/Gas 3. Grease a 17.5cm deep cake tin and line the base with non-stick baking paper.

2. Measure all ingredients for the cake into a large mixing bowl and beat with an electric mixer until well-blended and smooth.

3. Turn the mixture into the tin, level the top and bake in the preheated oven for 45-55 minutes, or until well-risen and the tops of the cakes spring back when lightly pressed with a finger.

4. Leave to cool in the tin for about 10 minutes, then turn out, remove the paper and finish cooling on a wire rack.

5. To make the filling and topping, measure the butter, honey, almond extract and icing sugar into a bowl, and mix well until thoroughly blended.

6. Slice the cake in half horizontally and sandwich together with half of the icing. Coat the sides of the cake with half of the remaining icing and roll in some toasted almonds so that the sides are evenly coated. Use the remaining icing to cover the top of the cake then sprinkle with the remaining almonds.