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Honey Cake

Honey & Almond Cake

Brought to you by: OcadoLife
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 8

"This simple, one-layer cake is dense, moist and syrupy. It uses almonds instead of flour, which gives it a rich, toasty texture, and whisked egg whites to give it height.” – Sarah Rainey

Recipe from Three Ingredient Baking by Sarah Rainey published by Michael Joseph

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  • 4 eggs
  • 5 tbsp runny honey
  • 150g flaked almonds


Step 1

Preheat the oven to 190°C/170°C fan/gas 5, and grease and line a small round cake tin (20cm across). Separate the eggs and whisk the whites to stiff peaks. Beat the yolks with 4tbsp of the honey, mixing well.

Step 2

Blitz 125g of the flaked almonds in a food processor to grind them. Put the remaining 25g on a baking sheet and, as the oven gets hot, pop them in for 5-10 mins to toast them. Keep an eye on them; they’ll colour very quickly.

Step 3

Mix the ground almonds with the egg yolks and honey, and gradually fold in the egg whites using a metal spoon, being careful not to over-mix and beat out all the air. Transfer the mixture to the cake tin and bake for 25 mins, lowering the temperature for the final 10 mins to 180°C/160°C fan/gas 4.

Step 4

Allow the cake to cool completely in the tin before turning it out onto a wire rack. Drizzle the final tablespoon of honey over the top, then sprinkle over the toasted almonds.

Step 5

The cake will keep for 1 to 2 days in an airtight tin – if it lasts that long…

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