Share the news!!!

Share on facebook
Share on whatsapp
Share on twitter
Share on pinterest
Share on email


For the cake

125 g butter
250 ml castor sugar
2 large eggs
375 ml cake flour
7.5 ml baking powder
pinch salt
250 ml sour cream
45 ml milk
250 ml almond flour
2 ml Robertson’s almond essence

For the honey syrup

125 ml Goldcrest honey
125 ml water
30 ml lemon juice
2 ml Robertson’s almond essence

For the topping

250 g mascarpone
6 figs — sliced or quartered
125 ml gooseberries
60 ml chopped pistachios
60 ml Goldcrest honey



Preheat the oven to 180◦ C. Grease and line a 20 cm in diameter by 6 cm high cake pan with baking paper. Cream the butter and the sugar until fluffy and pale. Add the eggs and beat well. Sift the flour, baking powder and salt together. Add together with the sour cream, milk, almond flour and almond essence to the creamed mixture. Mix well. Spoon into the prepared cake pan and spread out evenly. Bake for 40 minutes or until a skewer inserted comes out clean. Leave to stand for 5 minutes in the pan before turning out. Turn out onto a wire rack and drizzle over the honey syrup.


Boil the honey, water, lemon juice and almond essence together for 5 minutes.  Drizzle over the cake. Transfer the cake to a serving plate once cooled.


Spread the mascarpone over the cake and top with sliced figs, gooseberries and chopped pistachio nuts. Drizzle with honey.


Article written by: Food24

Photo credit: Food24


Leave a Reply