* 12¼ oz. unsalted margarine, softened (USA –Parve) * 9¼ oz. unrefined caster sugar * 4 eggs * 5¼ oz. ground almonds, blanch first * 5¼ oz. whole grain meal self-raising flour * 1 tsp baking powder * 1¾ oz. flaked almonds * 3-4 Tbs. honey, pourable
1. Preheat the oven to 325°F. 2. Grease a 9¼ inch diameter, spring-form cake pan with a little of the margarine and line the base with baking parchment. 3. Put the margarine and sugar in a mixing bowl, and cream them together until light and fluffy. 4. Beat in the eggs, one at a time. 5. Fold in the ground almonds, then sift in the flour and baking powder and gently blending these in, too. 6. Using a spatula, scoop the mixture into the prepared pan. 7. Sprinkle the flaked almonds over the top, and bake for 45 minutes, or until a knife pushed into the centre comes out clean. 8. Remove from the oven and, while it's still hot, evenly drizzle all over with honey. 9. Place the pan on a wire rack to cool. 10. Serve warm or cold.