“This cake is based on a recipe my friend Alex made with 26 grains,” explains food writer Anna Jones. “After eating this cake, I was able to think about other things for a few days.”
“It just came to our knowledge then. It makes a great loaf of bread and is very rich, so you will get more slices. «
Honey, almond and cardamom dusted sponge cake recipe
200 grams of light or simple flour
250g unsalted butter, softened and added for extra lubrication
150 ml of honey or maple syrup
The taste of intact orange
4 tablespoons honey or maple syrup
1 teaspoon orange blossom juice
2 teaspoons of fried sesame seeds
A nice drizzle of honey or maple syrup
Plain yogurt of your choice
1. Preheat the oven to 170C / 150C fan / gas 3.
2. Grease a 900 g bowl and cover it with parchment paper. Put the flour, almonds, baking powder and a pinch of sea salt in a large bowl and beat until no yeast remains. Beat butter, sugar, and honey in a blender equipped with a paddle or electric hand mixer until creamy and blended.
3. Add the orange and lemon peel, then the eggs one at a time, mixing well between additions.
4. Add one tablespoon to the dry ingredients at a time, stirring again between additions. Pour the mixture into the prepared can and flatten it with the back of a spoon. Bake for 55 minutes to an hour, until dark golden brown on top of cake. It will sink a bit in the middle.
5. Remove the cake from the oven and place in the mold. To loosen the seeds, mix the cardamom shells with a mortar and then place the seeds in a small pot with all the remaining rainwater. Bring to a boil and dip in a fine syrup; It will thicken a bit as it cools.
6. Roll the cake several times with a fork and pour over the syrup, then place the cake in the mold until completely cool. Serve thickly sliced with yogurt mixed with honey.
Issy Croker’s ‘One: Pot, Pan Planet’ by Anna Jones is a Fourth Estate publication for £ 26. Currently possible.