Honey almond cake

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Prep Time 10

Cook Time 40

Servings portions

Calories 390 kcal

Ingredients

For a 20 cm square mould

300 g egg
150 g liquid honey
175 g rapeseed oil for cooking
35 g brown sugar
250 g almond powder
100 g breadcrumbs
1/2 c. coffee powdered cinnamon
1/2 c. coffee baking powder
1/4 c. coffee salt

For the cream cheese and honey chantilly

300 g cream cheese nice and cold
150 g full-fat liquid cream very cold
70 g honey
25 g chantifix

Instructions

Pour the eggs, honey, oil and brown sugar into a bowl.
Mix, then add the almond powder, breadcrumbs, cinnamon, salt and baking powder.
Mix well and leave to stand for 10 minutes.
Pour into a square mould lined with greaseproof paper.
Bake at 170°C over static heat (not over revolving heat) for 40 minutes.
Turn out and leave to cool. Then simply cut it into slices.
If you want to make the chantilly, pour all the ingredients except the chantifix into a container or into the bowl of your food processor. Whip at high speed.
When the whipped cream has firmed, add the chantifix and whisk again to obtain a firm texture.
Serve the cake at teatime with whipped cream on hand!

Nutrition

Calories: 390kcalCarbohydrates: 23gProtein: 8gFat: 31gSaturated Fat: 9gCholesterol: 101mgSodium: 185mgPotassium: 84mgFiber: 2gSugar: 15gVitamin A: 514IUVitamin C: 0.1mgCalcium: 91mgIron: 1mg