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.
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 Click To Tweet
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
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
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