Here are the complete recipe for Honey Cake With Brandy Cream. This cake makes a lovely light dessert and couldn’t be more festive with a dollop of brandy cream.
INGREDIENTS:
- 115g of ground almonds
- 115g of self-raising flour/gluten-free self-raising flour
- 2tsp of baking powder
- 225g of honey
- 4 free-range eggs
- 2 lemons — zest and juice
METHODS:
- Pre-heat the oven to 180C.
- Grease and line a nine-inch round cake tin.
- Put the ground almonds, self-raising flour, baking powder, honey, lemon zest and juice, vanilla, salt and eggs in a large mixing bowl and mix together with an electric whisk.
- Slowly add the olive oil while mixing with the whisk. Add the majority of the pistachios (keeping out a handful) and gently stir in.
- Pour into the tin and scatter the remaining pistachios over the top.
- Bake in the oven for 40 minutes.
- While cooking, make the brandy cream by mixing all the ingredients together.
- Serve the cake alongside the cream.
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