Wholemeal Honey and Almond Cake

I’m sick! I’m not very good at being sick. I get very grumpy and more than slightly demanding. I have no tolerance for food that is less than appetising. I crave soups and lovingly home cooked meals.

Unfortunately since I’m the one that does most of the cooking, if I want lovingly home cooked meals when I’m ill, I have to make them myself. A bit of a dilemma, since when I’m sick I can’t really be bothered doing anything. Yes you do detect a slightly whiny tone there, I’m sorry, I can’t help it - did I mention I’m sick?

I found the energy to make this cake. It’s not difficult and with a minimal amount of effort you have an amazing cake. With honey, wholemeal flour and almonds it was just the thing to have with a hot cup of tea snuggled up on the couch with my slightly bobbly and pilled red blanket and feel sorry for myself.

Fragrant and sticky with white clover honey, a slightly rough texture and an occasional crunch from almonds - this cake would make anyone feel a little better.

Adaptation of a cake devised by the River Cottage Head Chef, Gill Meller.

Wholemeal Honey and Almond Cake

serves 8-10 and especially good for sick people!

  • 300g butter slightly softened
  • 250g golden caster sugar (white will do if you cannot find it)
  • 4 large eggs
  • 150g wholemeal flour
  • 2 tspn baking powder
  • 1 tspn vanilla
  • 150g ground almonds
  • 4 Tbspns mild honey - warmed slightly to drizzle
  • 50g flaked almonds

Preheat the oven to 160C/325F

Grease a 24cm diameter, springform cake tin with butter and line the base with baking parchment.

Cream butter and sugar together until light. Beat in the eggs, one at a time. Add vanilla. Fold in the ground almonds, then sift in the flour and baking powder and gently fold them in.

Pour into the pan and scatter the flaked almonds over the top, or decorate in daisy shapes as I have in the photo. If you wish to do this make sure the almonds are just placed on the top and not pressed into the batter. Check after about 10 minutes of cook time to make sure that any “petals” have not sunk into the cake, and replace with a new petal if needed.

Bake for 40-45 minutes, or until a skewer pushed into the centre comes out clean.

Remove from the oven and, while it’s still hot, evenly drizzle the warm honey over the cake. Remove from the pan when cool.

Serve warm as a dessert or cold with a warm drink.

This cake really does make you feel better, I know, because I’ve tested it.