Friday, 9 October 2015

Dark Honey Almond and Cherry Cake

A moist and natural cake containing three ordinary flavours but combined to give a unique taste.
Inspire by Luis Troyano's bee cake but adapted to fit my style and ingredients. 


  • 3 Eggs
  • 140g of Self raising flour
  • 20g Ground almonds
  • 7 Tablespoons of honey
  • 100g Sugar
  • 125g Butter
  • Handful of Flaked almonds
  • Handful of glacé cherries 
  • Runny honey to brush over the top
  • 5-8 Glacé Cherries for the top
  • Whole Almonds for the top


  1. Preheat the oven to 160C/ 300F, line a baking tray with baking parchment.
  2. Cream the butter, sugar and honey together with an electric or hand mixer until light and fluffy.
  3. Add the eggs one by one, mixing each time.
  4. Sift in the flour and then fold in with the ground almonds.
  5. Chop up the glacé cherries and coat both them and the flaked almonds in flour. Then fold these into the mixture as well.
  6. Spoon this mixture into a tin of your choice. 
  7. Bake for around 20-35 minutes in the oven, checking the texture with a skewer. 
  8. Whilst the cake is still warm, brush the top with honey. Then decorate with cherries and almonds to create the bees, use the cherries as the bodies and the almonds for the wings. Then re coat the cake with honey and place in the oven on a low heat for 5 minutes.


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