“This cake is based on a recipe cooked by my friend Alex from 26 Grains,” explains food writer Anna Jones. “For days after eating this cake, I could think of very little else.
“This is my version. It makes a large loaf and is quite rich, so you’ll get a lot of slices out of it.”
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Nutrition Facts
Honey, almond and cardamom drizzle cake
Amount Per Serving
Calories 5231
Calories from Fat 2700
% Daily Value*
Fat 300g462%
Saturated Fat 140g875%
Trans Fat 8g
Polyunsaturated Fat 13g
Monounsaturated Fat 61g
Cholesterol 1195mg398%
Sodium 318mg14%
Potassium 1707mg49%
Carbohydrates 597g199%
Fiber 26g108%
Sugar 404g449%
Protein 80g160%
Vitamin A 7221IU144%
Vitamin C 4mg5%
Calcium 1021mg102%
Iron 23mg128%
* Percent Daily Values are based on a 2000 calorie diet.
Honey, almond and cardamom drizzle cake
A perfect tea-time snack
Servings: 1 loaf
Calories: 5231kcal
Equipment
- 900g loaf tin
- Large mixing bowl
- Stand mixer
- Pestle and mortar
- Small saucepan
Ingredients
For the cake:
- 200 g light spelt or plain flour
- 150 g ground almonds
- 2 tsp baking powder
- 250 g unsalted butter softened, plus extra for greasing
- 200 g demerara sugar
- 150 ml honey or maple syrup
- zest of an unwaxed orange
- zest of an unwaxed lemon
- 4 medium organic eggs
For the drizzle:
- 4 cardamom pods
- 4 tbsp honey or maple syrup
- 1 tsp orange blossom water
- 2 tsp toasted sesame seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
To serve:
- A good drizzle of honey or maple syrup
- Plain yoghurt of your choice
Method
- Heat the oven to 170°C/150°C fan/gas 3.
- Grease a 900g loaf tin and line with baking paper. Put the flour, almonds, baking powder and a good pinch of sea salt into a large mixing bowl and whisk until there are no lumps of baking powder. In a stand mixer fitted with a paddle attachment, or with an electric hand whisk, beat the butter, sugar and honey until creamy and combined.
- Add both orange and lemon zests, then the eggs one by one, mixing well between additions.
- Add the dry ingredients a large spoonful at a time, again mixing between additions. Tip the mixture into the prepared tin and smooth out the top with the back of a spoon. Bake for 55 minutes to one hour, until the cake is dark golden on top. It will sink a little in the middle.
- Take the cake out of the oven and leave in the tin. Bash the cardamom pods in a pestle and mortar to release the seeds, then put the seeds into a small saucepan with all the remaining drizzle ingredients. Bring to a simmer and reduce to a thin syrup – it will thicken a little more as it cools.
- Prick the cake a few times with a skewer and pour over the syrup, then leave the cake in the tin until cooled completely. Serve in thick slices, with yoghurt mixed with honey.
Nutrition
Calories: 5231kcal | Carbohydrates: 597g | Protein: 80g | Fat: 300g | Saturated Fat: 140g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 61g | Trans Fat: 8g | Cholesterol: 1195mg | Sodium: 318mg | Potassium: 1707mg | Fiber: 26g | Sugar: 404g | Vitamin A: 7221IU | Vitamin C: 4mg | Calcium: 1021mg | Iron: 23mg
One: Pot, Pan, Planet by Anna Jones, photography by Issy Croker, is published by Fourth Estate, priced £26. Available now.
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