Name: Almond and Goldcrest honey cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 125 g butter; 250 ml castor sugar; 2 large eggs; 375 ml cake flour; 7.5 ml baking powder; pinch salt; 250 ml sour cream; 45 ml milk; 250 ml almond flour; 2 ml almond essence; 125 ml Goldcrest honey; 125 ml water; 30 ml lemon juice; 2 ml almond essence; 250 g mascarpone; 6 figs sliced or quartered; 125 ml gooseberries; 60 ml chopped pistachios; 60 ml Goldcrest honey

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Ingredients (19)

For the cake

125 g	butter
250 ml	castor sugar
2	large eggs
375 ml	cake flour
7.5 ml	baking powder
pinch	salt
250 ml	sour cream
45 ml	milk
250 ml	almond flour
2 ml	almond essence

For the honey syrup

125 ml	Goldcrest honey
125 ml	water
30 ml	lemon juice
2 ml	almond essence

For the topping

250 g	mascarpone
6	figs — sliced or quartered
125 ml	gooseberries
60 ml	chopped pistachios
60 ml	Goldcrest honey

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Method:

Cake

Preheat the oven to 180◦ C. Grease and line a 20 cm in diameter by 6 cm high cake pan with baking paper. Cream the butter and the sugar until fluffy and pale. Add the eggs and beat well. Sift the flour, baking powder and salt together. Add together with the sour cream, milk, almond flour and almond essence to the creamed mixture. Mix well. Spoon into the prepared cake pan and spread out evenly. Bake for 40 minutes or until a skewer inserted comes out clean. Leave to stand for 5 minutes in the pan before turning out. Turn out onto a wire rack and drizzle over the honey syrup.

Syrup

Boil the honey, water, lemon juice and almond essence together for 5 minutes. Drizzle over the cake. Transfer the cake to a serving plate once cooled.

Topping

Spread the mascarpone over the cake and top with sliced figs, gooseberries and chopped pistachio nuts. Drizzle with honey.