Little burnt honey & almond cakes

Serve these honey and almond cakes warm for dessert, or just as a teatime treat. Dust with icing sugar and enjoy with our hot chocolate espresso sauce

Prep:10 mins
Cook:20 mins

Serves 2
Easy

Nutrition per serving

kcal 508
fat 31g
saturates 14g
carbs 47g
sugars 0g
fibre 1g
protein 9g
salt 0.9g

Ingredients

50g butter, plus extra for the tin
1 tbsp honey
1 egg
50g golden caster sugar
30g plain flour
30g ground almonds
½ tsp baking powder
icing sugar, for dusting (optional)

Method

Put the butter and honey in a small saucepan and cook over a medium-high heat for 2-3 mins until the butter foams and the mixture turns a mahogany colour.
Whisk the egg, sugar and the honey and butter mixture together in a large bowl. Stir in the flour, almonds, baking powder and a pinch of sea salt to make a batter. Can be used straightaway or kept in the fridge overnight.
Heat the oven to 200C/180C fan/gas 6 and butter four holes of a muffin tin. Divide the mixture between the holes and bake for 12-14 mins until golden and cooked through. Turn out onto a cooling rack and leave to cool for a few minutes. Dust with icing sugar, if you like, and serve with hot chocolate espresso sauce (see 'goes well with', below).

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