Almond, honey and celeriac tea cake
Almond, honey and celeriac tea cake
This is great in the afternoon with a cuppa tea, with no refined sugar and no white flour, this recipe can have the oil substituted also, if you are dairy free, and there are eggs in there.
This is a heavier heartier cake, and would be good with lashings of butter, in this photo I have stirred through some olive oil and a touch of honey for the yoghurt displayed atop the cake.
Makes one thin cake. You can double if you would like two thin cakes, or one larger cake.
Ingredients:
- 100 g of softened butter
- 150g of honey, use any you like
- Optional almond essence few drops
- 2 g salt,
- one lemon, zested, and juiced.
- 2 eggs -whisked and warmed through.
- 75 grams of yoghurt
- 100 g of finley grated celeriac
- 100g almond meal, skin on or off.
- 3 g of baking powder
- 100g wholemeal spelt flour
- Loaded teaspoon of cinnamon
Directions:
- Preheat your oven to 175 c, with the fan on.
- Grease and line your round springform tin.
- Sieve the flour baking powder and cinnamon into a mixing bowl, add salt, stir through the chopped nuts.
- In another bowl, whisk together butter and honey, and add eggs one by one, if they are cold this may result in curdling, or splitting o the butter, so slightly warm the eggs first. You can do this in a bain marie while stirring. If you would like to add essence you can now.
- Stir through the yoghurt and lemon zest and juice into the butter and stir through the grated celeriac.
- Mix the dry into the wet mixture. Half the flour first, stir that in, then the rest.
- Pour into tin and level off, and cook in the oven for 20-25 mins until cooked, and golden.
- Wait ten minutes for it to cool in the tin, then turn out onto cooling racks.