This is my own recipe. It is a moist cake and the lemon zest makes it taste lighter. I use an 8-inch, non-stick, loose base tin. Only fill the tin up to three-quarters of its capacity to avoid overflows. The cake should last for several weeks at room temperature covered in cling film. It can be frozen.
5 tbsp runny honey
100g softened butter
150g caster sugar
250g ground almonds
Zest of 2 large lemons
Flaked almonds for topping
4-5 tbsp whisky
Preheat oven to 180°C. Do not use fan setting
Line your cake tin with baking parchment.
Beat the butter with the sugar, honey and lemon zest.
Add the eggs and continue mixing until it looks homogenous.
Now you can add the ground almonds and mix them in.
Place the mix into the tin and top it with the almond flakes. Place the tin on a baking sheet or on foil as it will drip a little initially.
Bake in middle rack for 45-60 minutes (the exact baking time will depend upon your oven and tin).
Honey cakes brown quickly so halfway through baking cover it with a piece aluminum foil marked in middle to form a pitched roof-like top. This will protect the top layer and will allow air to circulate without sticking to the mix.
It is ready when you insert a cocktail stick at the centre of the cake and it comes out dry. It should look golden.
Once cool, moisten by drizzling whisky over the cake with a spoon.