Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Honey syrup
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Batter
Mix the butter, sugar, honey and salt in a bowl. Add the eggs one at a time. Using the whisk on a mixer, beat until the mixture turns lighter in colour. Pour in the milk, mix. Combine the flour, almonds and baking powder, stir into the mixture. Transfer the batter to the prepared tin. Scatter the flaked almonds on top.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove.
Honey syrup
Place the honey and water in a pan, heat up and simmer over a medium heat for approx. 5 mins. Remove the pan from the heat, mix in the lemon juice.
Drizzle
Prick the warm cake firmly with a wooden skewer. Drizzle the honey syrup over the top. Remove the tin frame, slide the cake onto a cooling rack and leave to cool.
| Shelf life: | Cover and keep in the fridge for approx. 3 days. |
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