Almond Honey Cake with Fruit Salad

Serve Lesley Waters' delicious almond cake with a selection of summery fruits and a drizzle of orange-flavoured honey
By Lesley Waters
Almond Honey Cake with Fruit Salad
  • Rating:
  • Serves: 8-10
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 225 g unsalted butter
  • 225 g caster sugar
  • 3 eggs, beaten lightly
  • 225 g ground almonds
  • 2 oranges, grated zest and juice
  • 115 g semolina flour
  • 1 tsp baking powder
  • pinch salt

For the iced fruit platter

  • assorted fresh fruit, such as nectarines, pineapple, figs, melon, cherries, kiwi
  • crushed ice
  • 1 lemon, juice only
  • mint leaves

For the honey syrup

  • 5 tbsp Greek honey
  • 1 large orange, juice only

To serve

  • Greek yogurt
  • 1 tbsp thyme, leaves only


1. Preheat the oven to 160C/gas mark 3 and butter and flour a 25cm loose-bottomed cake tin.

2. Using an electric whisk, beat together the butter and sugar in a large mixing bowl until pale and light. Gradually beat in the eggs and stir in the ground almonds.

3. Fold in the orange juice and zest, semolina, baking powder and salt. Spoon into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden brown - a skewer inserted into the cake should come out clean.

4. For the fruit salad, wash and prepare the fruit, slicing if necessary. Cover the base of a platter with crushed ice. Arrange the prepared fruits on the ice - pour over the lemon juice and cover with a little more crushed ice. Chill for 5 minutes, before decorating with mint leaves.

5. To serve, warm the honey and orange juice in a small pan. Arrange a slice of cake on a serving plate. Drizzle over the warm honey syrup and serve with the chilled fruit salad, Greek yogurt and thyme leaves.

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