Honey Cake, Almonds and Ribot Milk
Saturday, May 2, 2020
Edit
·
For a 20- or 22-cm cake
pan:
150 g honey
60 g butter
40 g whole sugar
1 egg
150 g ribot milk
200 g T 80 flour
1 tbsp baking powder
80 g shelled almonds
Preheat the oven to 160oC.
Combine flour and baking powder.
Crush the almonds coarsely with a knife.
In a small saucepan, cook honey, sugar, and
butter. Do not overheat, just so that the butter melts and the sugar dissolves.
Pour into a bowl. Allow to cool a little then
add the ribot milk and then the egg, mixing well between each addition.
Stir in flour/powder and then crushed almonds.
Pour into a cake pan coated with baking paper,
or buttered.
Bake for about 45 minutes.