Although wholemeal in anything sweet-based makes me run a mile in fear that it will lack alll the best qualities—sweetness, buttery and richness—I was intrigued to try this recipe as it just looked so utterly tasty on TV. Hugh Fearnley-Whittingstall had his usual River Cottage series on Channel 4. I made the honey wholemeal cake for a work do and it was a great success— little did everyone know it was so easy and didn’t require complicated ingredients at all. This cake has a really moist taste and it is sweet, but not overly so. The more honey on top of the cake the better if you ask me, as when the cake cools, the honey turns into a sticky outer coating that adds another dimension to the cake overall. This recipe was actually printed in the Observer Food Monthly (my favourite monthly foodie supplement) and since trying the recipes from this, I went and got myself a copy of Hugh’s River Cottage Everyday. The main concept of the book is simply what the title suggests: River Cottage style food everyday. It has a brilliant lunch section entitled ‘weekday lunch (box)’ – the recipes are so easy yet very tasty and as always you can rely on that River Cottage rustic feel. You couldn’t get sick of the recipes as they are also seasonal and family-kitchen favourites. I am sure I will have more to say on this book to come, the next one on my list is the roast plum and sticky chocolate brownies.
This recipe is from River Cottage Everyday (Bloomsbury).
Honey wholemeal cake
250g golden caster sugar
4 medium eggs
150g wholemeal self-raising flour
150g ground almonds
1 tsp baking powder
50g flaked almonds
4 Tbsp runny honey
Beat the butter and sugar together until very light and fluffy. Beat in one egg at a time and add 3 spoonfuls of flour as you go, then fold in the almonds. Sift the remaining flour into the mixture with the baking powder and fold in gently. Prepare a 23 cm springform cake tin and line the base with baking paper. Place the tin on a baking tray as some mixture may leak out during the baking process. Pour your cake mix into the cake tin and place in a preheated 170C° oven and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
When the cake is ready, take it out of the oven and while it is still hot, evenly trickle the honey over the top of the cake. Place on a wire rack and leave to cool completely before turning out.
This is excellent served with greek style honey yoghurt or creme friache. Hugh says to serve it with some runny cream.