Cake Ingredients
- 150g of flaked almonds
- 150g unsalted butter
- quarter cup of raw sugar
- third cup of honey
- 2 eggs
- 1 cup of grated raw pumpkin
- half cup of ground almonds
- 1 cup of self raising flour
- half cup of plain flour
- quarter teaspoon of bicarb soda
Syrup Ingredients
- third cup of honey
- 1 tablespoon of water
- 30g butter
Method
- Butter and line a 20cm round cake tin with baking paper. I used a spring form tin, but regular is fine. Line bottom with flaked almonds.
- Cream butter, sugar and third cup of honey until smooth.
- Mix in 2 beaten eggs.
- Separately combine the remaining cake ingredients, then use a spoon to stir in the butter/sugar/honey/eggs mixture until well combined. This is a stiff cake batter!
- Place batter in tin, try not to disturb the flaked almonds. Smooth the top and bake in a medium oven for up to 2 hours, until clean skewer stage (poke a skewer in and if it comes out clean, it's ready). It takes a while to cook so you might need to cover the top with foil so it doesn't burn.
- When the cake is done, take it out of the oven but leave it in the tin. Use that skewer to poke holes evenly all over the cake.
- Combine the syrup ingredients (in the microwave is fine) and pour over the hot cake. The holes you just made will help the syrup disperse evenly.
- Leave the cake to cool. Actually, it is nice warm with some cold custard or cream but room temperature is still OK!
- When you are ready to serve, put a plate over the top of the tin, hold it firmly and turn the whole thing upside down, the cake should slip right out onto the plate. Peel of the baking paper, and instagram.
Enjoy!
xx