Name: Little burnt honey & almond cakes
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 50g butter, plus extra for the tin -; 1 tbsp honey -; 1 egg -; 50g golden caster sugar -; 30g plain flour -; 30g ground almonds -; ½ tsp baking powder -; icing sugar, for dusting (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Little burnt honey & almond cakes

1. 50g butter, plus extra for the tin -

2. 1 tbsp honey -

3. 1 egg -

4. 50g golden caster sugar -

5. 30g plain flour -

6. 30g ground almonds -

7. ½ tsp baking powder -

8. icing sugar, for dusting (optional) -

How to cook deliciously - Little burnt honey & almond cakes

1. Stage

Put the butter and honey in a small saucepan and cook over a medium-high heat for 2-3 mins until the butter foams and the mixture turns a mahogany colour.

2. Stage

Whisk the egg, sugar and the honey and butter mixture together in a large bowl. Stir in the flour, almonds, baking powder and a pinch of sea salt to make a batter. Can be used straightaway or kept in the fridge overnight.

3. Stage

Heat the oven to 200C/180C fan/gas 6 and butter four holes of a muffin tin. Divide the mixture between the holes and bake for 12-14 mins until golden and cooked through. Turn out onto a cooling rack and leave to cool for a few minutes. Dust with icing sugar, if you like, and serve with hot chocolate espresso sauce (see 'goes well with', below).