I know me going on about how amazing Romania is may be getting a little tired now, but to be honest I don’t care – I loved it there and I want everyone to know!
Among the many, many delicious foods we ate there, the fresh strawberries and acacia honey we ate at the farm of Gabriel, one of our hosts, really stuck out, and as I was eating I knew when I returned home the combination would have to be recreated in some sort of cake form.
When I saw this post by The Little Loaf, I knew straight away it was the recipe I was looking for – a really simple cake that could let the delicate flavour of the honey shine through, with slightly sauced strawberries to serve alongside.
Gabriel very kindly gave me a bottle of his honey to bring home, and I can honestly say it is better than any honey I have ever bought in this country. To up the flavour of the honey, instead of making The Little Loaf’s spiced strawberries, I simply macerated them in honey and a squeeze of orange juice, bringing out all the natural sweetness and juices of the strawberries.
I think this cake may be the perfect marriage of cultures – Romanian honey meets British strawberries, to create the perfect cake to enjoy in the summer sun.
Honey Almond Cake with Macerated Strawberries (adapted from The Little Loaf)
- 2 large eggs
- 100g acacia honey
- 135g low fat yoghurt
- 1 tsp vanilla extract
- 150g ground almonds
- 60g plain flour
- 3/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 500g strawberries
- 1 tsp honey
- juice of 1/2 orange
Start by whisking the eggs until light and tripled in volume, then whisk in the honey, yoghurt and vanilla. Sift together all the dry ingredients (try to get the ground almonds as fine as you can) and fold into the liquid mixture. Pour into a greased and lined 8″ cake tin and bake at 165 degrees for around 25 minutes, or until golden and springy.
For the strawberries, wash, hull and halve them then add to a bowl with the honey and orange juice. Leave for an hour or more at room temperature for the juices to come out. Serve slices of the cake with a spoonful of strawberries on top, and a little thick to finish.
‘Tis the season for summer fruits, and they’ve been chosen as the July theme for both Tea Time Treats, hosted by Karen at Lavender and Lovage and the newlywed Kate at What Kate Baked, and for Calendar Cakes, hosted by Laura at Laura Loves Cakes and Rachel at Dolly Bakes – so I’m entering this cake for them both!