So here it is, bake it, make it, come on folks, cake it. Okay so it made no sense. I’ve had too much sugar today. As always. Enjoy!!!
3/4 cup unsalted butter, extra for greasing ( I was a tad short on butter so subbed in a bit of shortening)
1/2 cup light brown sugar
1/2 cup honey
1 tablespoon lemon juice
2 eggs, beaten
1 1/2 cups self-rising flour
4 tablespoons slivered almonds
warmed honey to glaze
Preheat oven to 350 degrees.
Grease an 8 inch cake pan. Or line with parchment. Or both.
In a medium saucepan, add the butter, sugar, honey, and lemon juice.
Stir over medium heat WITHOUT BOILING until melted and smooth.
Take off heat and add eggs, BEATING with a WOODEN SPOON.
Add in flour and mix MIX LIGHTLY with a METAL SPOON.
Pour into the greased cake pan.
Sprinkle the top with almonds.
Bake for 35 to 40 minutes, until golden brown.
Cool in pan for 15 minute.
Move to a wire rack and continue cooling.
Brush with warmed honey.
Cut and serve.
This really is a lovely dessert. The taste is just divine in my opinion. It’s uncomplicated which is rare in most desserts. I sure hope you try this one out. I sure am glad I did. Toodles and smoochies. xx