This cake is superb yet very simple to make. The original recipe belongs to Anna Jones. She published it on various platforms, so you might have come across it already. I made my own little adjustments to the recipe.
Ingredients for the cake (use a 22-24cm tin)
200g unsalted butter
200g caster sugar
4 eggs
150g plain flour
2 lemons zested and juiced
6 tbsp honey
1 tbsp ground coriander
1.5 tsp baking powder
150g ground almonds
Pre-heat the oven to 180C – no fan.
Beat the butter and sugar together until fluffy. Add one egg then 1 tbsp flour. Add the rest of the eggs gradually. Stir in the lemon zest, lemon juice and honey.
Mix the dry ingredients in a separate bowl with a whisk, then mix the two parts together until everything is combined.
Grease the baking tin with butter, then lightly dust with flour. (Or use grease-proof baking paper.)
Spoon the mixture into the tin and bake at 180C (no fan) for 50-55 minutes. The honey will make it brown quicker, so if needed, cover the tin with foil halfway through.
Ingredients for the syrup
Juice of half a lemon
1 tsp honey
1 tbsp ground coriander
Heat the syrup in a pan and brush the top of the cake once it’s come out of the oven and it’s still hot.
Leave it to cool before slicing it.
Enjoy!
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