Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Brown sugar |
| 3 tablespoons | Sugar |
| 2 larges | Eggs |
| 250 millilitres | Beehive Co honey of your choice* |
| 1 tablespoon | Instant coffee |
| 1 teaspoon | Ground cinnamon |
| ½ teaspoon | Nutmeg |
| ½ teaspoon | Ground cloves |
| 2 cups | Self raising flour |
| 3 teaspoons | Baking powder |
| 100 grams | Flaked or slivered almonds |
| 2 tablespoons | Apricot jam |
Preheat the oven to 180c.
Beat the brown sugar, white sugar and eggs together until thick and pale in colour. Add the honey and coffee and continue to mix on slow speed until incorporated.
Mix the flour and baking powder together then fold the flour and spices into the egg mixture and mix well, adding half the slivered or flaked almonds and mixing once more to distribute.
Spoon the batter into a buttered and floured 20cm. X 20cm. square cake tin then sprinkle the remaining flaked almonds on top.
Bake at 170c. for 45 minutes until "springy" when gently pressed in the centre.
Allow the cake to cool in the tin for ten minutes then remove from the tin.
Warm the apricot jam and brush over the cake.
Converted by MC_Buster.
Per serving: 941 Calories (kcal); 10g Total Fat; (8% calories from fat); 11g Protein; 212g Carbohydrate; 374mg Cholesterol; 1650mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 14 Other Carbohydrates
Converted by MM_Buster v2.0n.