Fairlady - - BAKING DELIGHTS -

This el­e­gant, sim­ple cake is moist and has a lovely sweet­ness from the honey and al­monds. Sift over a snow­like layer of ic­ing sugar.

Makes 1 cake, 10–12 slices

• 200g but­ter

• 160g caster sugar

• 45ml liq­uid honey

• seeds of 1 vanilla pod

• eggs

• pinch of salt

• 250g al­mond flour (gluten-free)

• 80g brown rice flour (gluten-free) or cake flour

• 80g flaked al­monds

• ic­ing sugar, for dust­ing


• 1 round 26cm cake pan, lined with bak­ing pa­per

• elec­tric mixer

1. Pre­heat the oven to 180˚C. Line the cake pan with bak­ing pa­per. Cream the but­ter and caster sugar to­gether in the bowl of an elec­tric mixer un­til light and creamy. Add the honey and vanilla seeds and mix through. Add the eggs one by one and beat well. Mix the dry in­gre­di­ents to­gether and fold in care­fully. Pour the bat­ter into the pre­pared cake tin and sprin­kle the flaked al­monds over evenly. Bake for about 20 min­utes.

2. Don’t over­bake the cake or it will dry out. Sift over the ic­ing sugar.

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