Gluten Free Honey Cake



10 oz unsalted butter, softened
10 oz unrefined caster sugar
4 large eggs
5 oz ground almonds
13 oz Ground Rice
1 tsp baking powder
2 oz flaked almonds
3-4 tbsp runny honey


Preheat the oven to Gas Mark 2.

Grease and line an 8” cake tin.

Cream the butter and sugar until light and fluffy.

Sift together the almonds, flour & baking powder.

Lightly beat the eggs.

Beat the eggs into the creamed mixture, adding a little of the almond & flour mixture if it looks like curdling.

Fold in the remaining flour mixture.

Turn the mixture into the tin, levelling the top with the back of a tablespoon, then scatter the flaked almonds over the top, placing fewer in the middle and more around the edge.

Bake just above the centre of the oven for about two hours or until a knife pushed into the centre comes out clean.

Remove from the oven and, while it's still hot, evenly drizzle all over with honey.

Leave in the tin until quite cold.