This cake has been on my to-bake list for atleast 2 years now. I really don’t know what took me so long though.All the ingredients are my pantry staple.I am sure, it’s your pantry staple too. Sometimes,certain good things have to wait. I am so glad that wait is over because this cake is a very good one. Moist,buttery, melt-in-the-mouth soft and slices beautifully! Isn’t that how a good cake is meant to be?


I love adding honey to my food,indirectly. You would have seen that in my WHITE HOUSE HONEY & OATMEAL MUFFINS, HONEY ROASTED ALMONDS & BBQ PORK SPARE RIBS.This cake recipe is from Donna Hay. I chance upon this one while I was browsing through the numerous recipes she has on her beautiful website. If you haven’t visited her’s , please do. It’s a magical place to be.The original recipe doesn’t call for almonds to be scattered on top but I thought that would make our cake look prettier. You can omit that step,for sure!


Jobin is the reason why we have honey at home. He drinks a concoction of lime juice, honey and warm water every morning before his run.Even though he’s been telling me to try it, I just cannot. The taste of raw honey makes me gag.I am not joking.But, it’s a totally different thing, if it’s added indirectly to my food. I adore it. I love whatever I’ve tasted so far that’s been cooked with honey.One of my favourite dips these days is Honey Mustard. Two things that I dislike in the raw form,when combined, becomes my most favourite thing to dip my food into.I don’t think I can get more weird that this!


So, the other day I was watching Food Network and Ian was watching it with me.We were watching a cupcake show and immediately the little boy started asking me for cake. It was a very clear request which was slowly changing into a demand. And I had zero cake in the house. I somehow convinced him I would make one that day and pacified him by giving him an ORANGE -RAISIN BUTTERMILK SCONE. Later, when he was taking a nap, I made this cake. I was so glad that I did it because he woke up asking for it. I have always noticed that if he goes to sleep asking for food, even if I fed him a minute ago, he would wake up asking for the same thing, be it 10 hours later. I do have a boy who loves to eat,for sure!

Makes one 8 inch loaf
Serves 10-12

1 3/4 cups (260 g) self raising flour
3/4 cup (165g) caster sugar
1/2 cup (125ml) honey
155 g unsalted butter,melted
3 large eggs,slightly beaten
3/4 cup (180g) sour cream / thick yogurt
1 cup sliced almonds

Method: Preheat the oven to 350 F/180C.
Place the flour and sugar in a bowl. In a separate bowl, combine butter, eggs, honey & sour cream,until well combined.Add the flour mixture and mix until just combined. Pour into a prepared loaf tin,top with sliced almonds and bake for 45-50 minutes or until done. Let it cool in the tin for 10 minutes, then, unmould it and let it cool completely.

All I can say is that, this is a delicious cake.Usually butter cakes need the regular beating and folding of the ingredients,whereas, this one doesn’t require that method and it still produces a marvelous cake.This cake can be baked in a jiffy since you are melting the butter and not waiting for it come to room temperature before using it! See, isn’t this a winner, all the way? We really liked this cake and this should keep Ian happy for a few days.

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