Ingredients:
Makes 1 cake
Cake
- 125 g butter
- 250 ml castor sugar
- 2 large eggs
- 375 ml cake flour
- 7.5 ml baking powder
- A pinch of salt
- 250 ml sour cream
- 45 ml milk
- 250 ml almond flour
- 2 ml almond essence
Honey syrup
- 125 ml GOLDCREST Pure Honey
- 125 ml water
- 30 ml lemon juice
- 2 ml almond essence
Topping:
- 250 g mascarpone
- 6 fresh figs, sliced or quartered
- 125 ml gooseberries
- 60 ml chopped pistachios
- 60 ml GOLDCREST Honey
Method:
Cake
- Preheat the oven to 180◦ C. Grease and line a 20 cm in diameter by 6 cm high cake pan with baking paper. Cream the butter and the sugar until fluffy and pale.
- Add the eggs and beat well. Sift the flour, baking powder and salt together.
- Add together with the sour cream, milk, almond flour and almond essence to the creamed mixture. Mix well.
- Spoon into the prepared cake pan and spread out evenly. Bake for 40 minutes or until a skewer inserted comes out clean.
- Leave to stand for 5 minutes in the pan before turning out.
- Turn out onto a wire rack and drizzle the honey syrup over.
Syrup
- Boil the honey, water, lemon juice and almond essence together for 5 minutes.
- Drizzle over the cake.
- Transfer the cake to a serving plate once cooled.
Topping
- Spread the mascarpone over the cake and top with sliced figs, gooseberries and chopped pistachio nuts.
- Drizzle with honey.