zoom Sticky honey, almond and banana cake

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    Sticky honey, almond and banana cake

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    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.

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