Crushed almond and lavender honey cake with crème fraîche recipe | delicious. magazine
Sweet, chewy and soft with a crunchy, toasted nut topping - this Provençal almond cake has it all. It makes a heavenly dessert but we love it with a strong afternoon cuppa.
Ingredients
- 150g unblanched whole almonds
- 200g unsalted butter
- 150g light soft muscovado sugar
- 4 large free-range eggs
- 100g plain flour
- 100g ground almonds
- 1 tsp baking powder
- 3 tbsp lavender honey, plus an extra drizzle to serve
- Crème fraîche to serve
- You’ll also need…
- 20cm loose-bottomed cake tin lined with non-stick baking paper
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