Recipe with honey
Spring Blossom Honey Almond Cake with Plums
The delicately creamy, mild spring blossom honey keeps this almond cake beautifully moist and complements the tangy plums with its gentle sweetness. An easy tray bake for the cooler months.
⏱ Prep 25 min · Cook/bake 40 min · Total 65 min · 12 servings
Ingredients
- 200 g soft butter
- 150 g spring blossom honey
- 4 eggs
- 200 g ground almonds
- 150 g flour
- 2 tsp baking powder
- 1 pinch of salt
- 600 g plums, stoned and halved
- 2 tbsp flaked almonds
- 1 tsp cinnamon
Method
- Preheat the oven to 175°C (conventional). Line a baking tray (approx. 30 x 20 cm) with baking paper.
- Beat the butter and spring blossom honey until creamy, then beat in the eggs one at a time.
- Mix the ground almonds, flour, baking powder and salt, then stir into the mixture.
- Spread the batter onto the tray. Arrange the plum halves cut-side up, placed closely together on top.
- Sprinkle with cinnamon and scatter the flaked almonds on top.
- Bake the cake for 35 to 40 minutes, until golden brown and a skewer comes out clean.
- Leave to cool on the tray, then cut into pieces.
Nutritional values per serving (approx.): 340 kcal · Fat 23 g · Carbohydrates 25 g · Protein 8 g
Tip: Damsons work well instead of plums too; they release less juice and hold their shape better.
Honey used: View spring blossom honey in the shop →