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Sticky honey, almond and banana cake
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Makes: 12 slices
125g self-raising flour
50g ground almonds
100g butter, cubed
100g light muscovado sugar
150g Rowse Squeezy Light and Mild Honey
1 ripe banana, mashed
2 medium eggs, beaten
25g flaked almonds
1. Preheat the oven to 180ºC, gas mark 4. Grease and base-line a 28cm x 17cm tin.
2. Sift the flour into a mixing bowl and stir in the ground almonds. Place the butter, sugar and Rowse honey together in a small pan and heat gently until completely melted. Remove from the heat and leave to cool for a few minutes.
3. Add the melted ingredients to the bowl and add the banana and beaten eggs. Beat well to give a smooth mixture and pour into the prepared tin. Level the surface and scatter over the flaked almonds. Bake for 30–35 minutes until well risen and firm to touch. Turn onto a wire rack to cool. Serve cut into 12 squares.
Typical values per serving:
|Salt||0.3g salt per square|
This recipe was first published in March 2012.