for 1 cake

Batter

250 g	butter, soft
150 g	sugar
50 g	forest honey
¼ tsp	salt
4	eggs
1 dl	milk
250 g	white flour
80 g	ground almonds
2 tsp	baking powder
60 g	flaked almonds

Honey syrup

100 g	forest honey
½ dl	water
1 tbsp	lemon juice

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.

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