Preheat oven to 160°C. Grease a 20cm x 30cm cake pan and line the base and sides with baking paper.
In a saucepan, add the butter. Let it simmer for 5 minutes while stirring until golden brown. Remove from heat and allow it cool to room temperature.
Using a stand mixer with the whisk attachment, combine the eggs, sugar, vanilla, and half the honey. Whisk the ingredients for 5 minutes, or until they are pale and have doubled in volume. Add baking powder, flour, lime juice and zest, almond meal, and a small number of flakes of salt to the mixture. Pour in two-thirds of the burnt butter (stir butter well before adding) and fold to combine. Pour into the prepared pan, then smooth the surface.
Combine chopped almonds, remaining burnt butter, remaining 90g honey and a pinch of salt flakes in a bowl. Mix thoroughly, then distribute evenly over the batter. Bake for 40 to 45 minutes on the middle shelf, rotating the pan once or twice, or until golden brown and the centre bounces back when softly pressed. Drizzle over extra honey and cool on a wire rack in a pan. Serve at room temperature.
Ingredients
Directions
Preheat oven to 160°C. Grease a 20cm x 30cm cake pan and line the base and sides with baking paper.
In a saucepan, add the butter. Let it simmer for 5 minutes while stirring until golden brown. Remove from heat and allow it cool to room temperature.
Using a stand mixer with the whisk attachment, combine the eggs, sugar, vanilla, and half the honey. Whisk the ingredients for 5 minutes, or until they are pale and have doubled in volume. Add baking powder, flour, lime juice and zest, almond meal, and a small number of flakes of salt to the mixture. Pour in two-thirds of the burnt butter (stir butter well before adding) and fold to combine. Pour into the prepared pan, then smooth the surface.
Combine chopped almonds, remaining burnt butter, remaining 90g honey and a pinch of salt flakes in a bowl. Mix thoroughly, then distribute evenly over the batter. Bake for 40 to 45 minutes on the middle shelf, rotating the pan once or twice, or until golden brown and the centre bounces back when softly pressed. Drizzle over extra honey and cool on a wire rack in a pan. Serve at room temperature.