River Cottage

Preheat the oven to 170°C/Gas mark 3. In a large mixing bowl, beat the butter to a cream. Add the sugar and beat thoroughly until very light and fluffy. Beat in theeggs, one at a time, adding a spoonful of the flour with each and beating thoroughlybefore adding the next.

Combine the remaining flour with the baking powder and sift into the bowl. Using
a large metal spoon, carefully fold into the mixture. Stir in the ground almonds until
evenly mixed.

Spoon the mixture into the prepared tin, spreading it evenly with the back of the
spoon. Scatter over the flaked almonds. Stand the tin on a baking sheet (as the cake
may leak a little butter during cooking). Bake in the oven for about 45 minutes,
until springy to the touch and a skewer inserted into the centre comes out clean.

On removing from the oven, trickle the honey over the surface so that it soaks into
the hot cake. Leave in the tin for half an hour or so before turning out and placing
on a wire rack to cool completely.

This cake is best kept for a day or two before eating. It keeps well for at least a week,
stored in an airtight tin.