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Serves: 12
Prep time: 40 mins
Total time:
Recipe photograph by Kris Kirkham
Recipe by Tamsin Burnett-Hall
Our honey-almond crunch cake is inspired by a German recipe, bienenstich. Follow our tip to make it gluten free
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Cakes Gluten-free baking Baking
Nutritional information (per serving)
Calories
556Kcal
Fat
37gr
Saturates
16gr
Carbs
45gr
Sugars
30gr
Fibre
1gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
For the almond sponge
- 125g soft unsalted butter
- 125g caster sugar
- 1 tsp almond extract
- 4 large eggs
- 125ml milk
- 200g self-raising flour
- ½ tsp baking powder
- ½ tsp fine sea salt
- 150g ground almonds
For the topping
- 55g unsalted butter
- 55g caster sugar
- 75g clear honey
- 2 tbsp double cream
- 100g flaked almonds
For the filling
- 25g custard powder (not instant)
- 150ml milk
- 100g caster sugar
- 100g soft unsalted butter
- 2 tbsp double cream or milk
- 1 tsp vanilla bean paste or extract
Step by step
Get ahead
Keeps for up to 1 week in an airtight container, although the topping will soften after a few days.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm springform tin. Beat together all of the almond sponge ingredients in a large mixing bowl for 2-3 minutes with an electric mixer.
- Smooth into the cake tin and bake for 50-55 minutes until the cake is almost completely cooked – a skewer inserted in the centre should have just a few crumbs clinging.
- For the topping, place the butter, sugar, honey and cream in a small pan with a pinch of salt. Heat gently, stirring, until the sugar has dissolved. Bubble for 4 minutes or until it has changed from a light yellow to pale beige. Take off the heat and stir in the flaked almonds. Set aside to cool. When the cake is cooked, warm the topping briefly then pour it evenly over the cake. Return the cake to the oven for 7-8 minutes until golden brown. Leave the cake in the tin for at least 15 minutes, then remove carefully and leave to cool completely.
- Meanwhile, prepare the filling. Put the custard powder in a small pan and gradually mix in the milk, then add half the sugar. Stirring constantly, slowly bring to the boil over a low heat, and cook for 3 minutes, until very thick. Pour into a bowl, press clingfilm directly onto the surface and cool to room temperature.
- Beat the butter and remaining sugar until very soft and creamy. Beat the cream or milk plus the vanilla into the cooled custard, whisking until it is smooth, then gradually beat this into the creamed butter mixture, for the filling.
- Slice through the cooled cake horizontally and spread the lower half with the custard filling. Reposition the almond-crusted sponge on top. Cut into wedges to serve.
Tip
How to make it gluten free
Use gluten-free self-raising flour and baking powder, adding ½ tsp xanthan gum with the dry ingredients.
