Almond Cake

Ingredients

• 200g ground almond
• 150g unsalted butter, at room temperature
• 150g caster sugar
• 3 large free-range eggs
• 1 tsp almond extract
• Zest of 1 orange 
• 50g plain flour
• 1 tsp baking powder
• For the topping:
• 2 tbsp honey
• A handful of sliced almonds
• Icing sugar for dusting

Method

1. Preheat the oven to 170°C (fan 150°C, gas mark 3). Grease and line the bottom of a 20cm round cake tin with baking paper.
2. In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time, adding a little flour with the last egg to prevent curdling. Stir in the almond extract and orange zest.
3. Fold in the ground almond, remaining plain flour, and baking powder until the mixture is well combined. Pour into the prepared tin, smoothing the top.
4. Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the centre comes out clean. The cake should be golden and set.
5. While the cake is still warm, brush the top with honey and sprinkle over the sliced almonds. Return to the oven for an additional 5 minutes to lightly toast the almonds.
6. Allow the cake to cool in the tin before turning out onto a serving plate. Dust with icing sugar.