This honey and almond sponge is a must bake cake. It was super tasty, and extremely moist. And it lasted 4 days despite the fact I could have eaten the entire loaf in one day.
Head straight on to the Recipe For ♥ Honey And Almond Sponge ♥
I am an avid listener of podcasts, and prefer true crime over anything. But, along the way I discovered Wondery and have listened to some amazing podcasts, especially American Scandal. At one stage I had nothing in my library to listen to and stumbled upon Indoctrination. This is a weekly podcast which covers cults, manipulators, and how to protect oneself from systems of control. Rachel Bernstein is the host and she speaks to former cult members, intervention experts, and people who have left narcissistic and controlling relationships of all kinds. I have been listening in reverse order and in 2019 she spoke with an ex-South African and the podcast received a lot of flak. The person in question spoke about how he was indoctrinated in South Africa while at school here. He made out as if this was the norm, and that all South Africans were indoctrinated the same way.
Today’s inspirational recipe from Lavender and Lime ♥ Honey And Almond Sponge ♥ #LavenderAndLime Share on X
And sadly, that is how I think the rest of the world will hear what he had to say. I made a few observations of my own. He spent one year in America as an exchange student and did not make mention at all of the racial divide that existed in the USA at that time. He also left South Africa to pursue his university education, and has stayed to continue his life there. I think why many South Africans were upset was because his story is not everyone’s story. And many of us who grew up during Apartheid come from liberal backgrounds. My family members were part of the Black Sash, a human rights organisation advocating for social justice in South Africa. Friends of mine were conscientious objectors. And many of my generation stood together to advocate for democracy. We cannot all be tarred with the same brush!
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Honey And Almond Sponge
Ingredients
For the cake
- 225 g salted butter
- 200 g honey
- 75 g coconut sugar
- 3 eggs
- 275 g self raising flour
- 75 g blanched almonds, lightly toasted
Method
For the cake
- Preheat the oven to 180° Celsius
- Place the butter, honey and sugar into a large saucepan
- Place onto a medium temperature and heat until the butter has melted, stirring occassionally
- Set aside to cool then whisk to combine
- Add the eggs, one at a time and whisk using an electric whisk, until incorporated
- Add the flour and fold until incorporated
- Pour into a lined, loaf baking tin and scatter the almonds on top
- Place into the oven and bake for 50 minutes, then remove from the oven, loosely cover the top with baking paper and return to the oven for a further 10 minutes
- Remove the cake from the oven and leave to cool in the tin
- Turn out onto a wire rack to cool completely before slicing
This is my second submission to the 2023 “EXPRESS YOURSELF” GREAT BLOGGERS’ BAKE OFF.
View the previous posts on August 24:
- 2022: The Ivy Inn
- 2020: Sourdough Crackers
- 2018: Creamed Corn
- 2016: Tredici
- 2015: Orange And Aniseed Herbal Infusion
- 2012: Passionflower
- 2011: Apple Cider Mackerel With Horseradish Mash
- 2010: Gurnards With Mushrooms And Peas
Looks delicious
Thank you Sheree 🙂
Delicious! I hope we will be seeing more of your delicious delictables once again for our Great Bloggers’ Bake-Off. 🙂
This is really delicious, and I am so glad to be able to take part again this year 🙂
Remember honey cakes similar to this being served from my parental kitchen – does look of an inviting consistency! Thank you for your podcast story – shall reread !!! I seem to be largely a ‘visual person’ . . . love racing around IG at least once a day but have never listened to a podcast in my life . . . well, I suppose some of my university lectures do not have a continuous visual component . . . 🙂 🙂 🙂 !
I listen in my car on my commute to work and back home. And when I am doing dishes, a chore I need to be distracted from.
I would probably do the same but have worked from home most of my life or travelled with husbands-dear in ‘mad’ conversation all the way 🙂 !
This honey and almond loaf looks amazing. A cup of coffee and a slice of this loaf would be divine.
Thank you Velva 🙂
This is a must bake for me, given we have our very own beehive honey. Looks delicious , great for the weekend. I should listen to more podcasts. The ones you have mentioned sound really interesting. Thanks Tandy
Please let me know what you think of the cake!
Hi Tandy, my view is that any discussion along the lines you described will be full of one side rubbish. A bit like fake news. After the absolute rubbish that was published about KPMG in 2017 and 2018, I don’t believe anything that is published in the media. People like me have had to live down all those misrepresentations and it has been very traumatic. Anyhow, I do like this recipe.
that type of trauma is awful when you know the truth!
OMG – I’m always looking for a moist honey cake to make for Rosh Hashanah. I’ll be keeping this recipe. I do not know a lot about South Africa except for a few books that I’ve read. It must have been difficult living in the Apartheid. Sounds like your family was trying to make changes.
This is perfect for Rosh Hashanah! It was not difficult for privileged people which is probably true of any state?
this sounds like a lovely cake Tandy. Did he mean you were all indoctrinated about being racist? So therefore not his fault, was he saying? that would be annoying to have him excusing himself like that!
You have put a great slant to this that I never thought of. He was indeed saying every white person in South Africa was indoctrinated. Which really was not the case.
Your recipe looks delicious Tandy, I love that you have used honey and coconut sugar. I suppose you had to live through the apartheid to fully grasp the issues. Oops didn’t realise I had already commented on this one Tandy. I’m a bit behind with everything in the blogging world. Hope you are well.
I am well, thank you! And this is a cake worth making again 🙂