Save to your scrapbook
Sticky honey, almond and banana cake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Sticky honey, almond and banana cake
- Preparation time: 10 minutes
- Cooking time: 35 minutes
-
Total time:
45 minutes
Makes: 12 slices
Ingredients
125g essential Waitrose self-raising flour
50g ground almonds
100g essential Waitrose unsalted dairy butter, cubed
100g light muscovado sugar
150g essential Waitrose Pure Clear Squeezy Honey
1 ripe essential Waitrose banana, mashed
2 essential Waitrose large free range eggs, beaten
25g flaked almonds
Method
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 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.
Comments
This recipe was first published in March 2012.
Average user rating