Little burnt honey & almond cakes
- Barney Desmazery
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 3.6 out of 5.3 ratingsRate
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Serve these honey and almond cakes warm for dessert, or just as a teatime treat. Dust with icing sugar and enjoy with our hot chocolate espresso sauce
Vegetarian
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Hot chocolate espresso sauce
A star rating of 4.5 out of 5.2 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
50g butter
plus extra for the tin
-
1 tbsp honey
-
1 egg
-
50g golden caster sugar
-
30g plain flour
-
30g ground almonds
-
½ tsp baking powder
-
icing sugar
for dusting (optional)
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Nutrition: Per serving
- kcal508
- fat31g
- saturates14g
- carbs47g
- sugars35g
- fibre1g
- protein9g
- salt0.9g
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Method
-
step 1
Put the butter and honey in a small saucepan and cook over a medium-high heat for 2-3 mins until the butter foams and the mixture turns a mahogany colour.
-
step 2
Whisk the egg, sugar and the honey and butter mixture together in a large bowl. Stir in the flour, almonds, baking powder and a pinch of sea salt to make a batter. Can be used straightaway or kept in the fridge overnight.
-
step 3
Heat the oven to 200C/180C fan/gas 6 and butter four holes of a muffin tin. Divide the mixture between the holes and bake for 12-14 mins until golden and cooked through. Turn out onto a cooling rack and leave to cool for a few minutes. Dust with icing sugar, if you like, and serve with hot chocolate espresso sauce (see 'goes well with', below).
Recipe from Good Food magazine, February 2022
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A star rating of 3.6 out of 5.3 ratings
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