This simple sponge is the perfect pairing with a lovely berry compote or simply a cuppa in the afternoon. With only three ingredients you can make it any time!
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes
Yield: 8’’ cake
Special Equipment: stand or hand mixer and 8" cake tin.
100g runny honey
150g ground almonds
Separate egg yolks and whites.
Whisk egg whites with electric mixer until they are completely firm
Add runny honey to the egg yolks and whisk with a hand whisk until pale and fluffy.
Add ground almonds to your honey and yolk mixture and fold until well incorporated.
Gradually fold almond mixture into whipped egg whites.
Pour the mixture into 8 inch baking tin and bake in the middle of the oven for 25-30 minutes.
Pair this simple sponge with a lovely berry compote.