Honey cake with honeyed almond crunch

• slightly salted butter↗175g g

  softened, plus extra for greasing

• clear honey↗85g g

  (I used blossom honey), plus 4 tbsp for drizzling and extra to serve

• caster sugar↗85g g
• ground almond↗85g g
• plain flour↗200g g
• bicarbonate of soda↗1 tsp tsp
• baking powder↗1 tsp tsp
• natural yogurt↗100ml ml
• large eggs↗2

  one separated, plus 1 extra egg white

• flaked almonds↗85g g

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line with a strip of baking parchment that overhangs each end – this will help you lift the cake out when it is cooked.

2. 2

   Put the butter, honey, caster sugar, ground almonds, flour, baking powder, bicarb and yogurt into a large mixing bowl. Put the egg whites into another small bowl. Put the yolk and remaining whole egg in with all the other ingredients.

3. 3

   Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth. Stir in a third of the whites, then gently fold in the rest with a wooden spoon. Tip the mix into the prepared tin, scatter over the flaked almonds and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean.

4. 4

   Remove the cake from the oven. Quickly drizzle with 2 tbsp honey and scatter with a small pinch of fine salt. Put back in the oven for 5 mins more. Remove from the oven, drizzle with 2 more tbsp honey, then cool in the tin on a wire rack. Release stuck almonds from around the edge with a knife; then, using the parchment overhangs, carefully lift the cake from the tin. Eat in slices, drizzled with a little extra honey if you like.