Recipe with honey
Acacia Honey Marble Cake with Almonds
The mild, runny acacia honey gently sweetens this marble cake without masking its flavour, keeping the sponge lovely and moist. A classic for the coffee table.
⏱ Preparation 25 min · Cooking/baking time 55 min · Total 80 min · 12 servings
Ingredients
- 250 g softened butter
- 150 g acacia honey
- 80 g sugar
- 4 eggs
- 300 g flour
- 80 g ground almonds
- 1 sachet baking powder
- 100 ml milk
- 1 pinch of salt
- 25 g cocoa powder
- 2 tbsp milk, extra for the dark batter
- Butter and flour for the tin
Method
- Preheat the oven to 170°C (top/bottom heat) and grease and flour a Bundt tin.
- Beat the butter with acacia honey, sugar and salt until pale and creamy.
- Stir in the eggs one at a time.
- Mix the flour, almonds and baking powder, then stir into the mixture alternately with the milk.
- Pour half the batter into the tin. Stir the cocoa powder and 2 tbsp milk into the remaining batter and spread it on top.
- Draw a fork in a spiral motion through both layers of batter to create the marble pattern.
- Bake the cake for about 55 minutes, testing with a skewer to check it's done.
- Leave to cool in the tin for 10 minutes, then turn out and allow to cool completely.
Nutritional values per serving (approx.): 370 kcal · Fat 23 g · Carbohydrates 33 g · Protein 7 g
Tip: Brush with a little warm acacia honey before serving – this keeps the cake lovely and moist and gives it a light shine.
Honey used: View acacia honey in the shop →