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


  • 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)


  1. 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.

  2. 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.

  3. 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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