180g unsalted butter, chilled, chopped
1/3 cup (75g) caster sugar
1/2 cup (180g) honey, plus 60g extra to drizzle
2 tsp vanilla bean paste
2 1/2 cups (250g) almond meal
2/3 cup (100g) gluten-free plain flour
2/3 tsp baking powder
Finely grated zest of 2 limes, juice of 1
100g almonds, chopped
Icing sugar, to serve
- Preheat oven to 160°C. Grease a 20cm x 30cm cake pan and line the base and sides with baking paper.
- Place butter in a saucepan and cook over medium-high heat for 5 minutes or until nut brown. Remove from heat and cool to room temperature.
- Place eggs, sugar, vanilla and half the honey in a stand mixer with the whisk attachment and whisk for 5 minutes or until pale and doubled in volume. Fold in almond meal, flour, baking powder, lime zest and juice and a pinch of salt flakes. Pour in two-thirds of burnt butter (stir butter well before adding) and fold to combine. Pour into prepared pan and smooth top.
- Combine chopped almonds, remaining burnt butter, remaining 90g honey and a pinch of salt flakes in a bowl. Mix well then scatter evenly over batter. Bake on middle shelf, turning occasionally, for 40-45 minutes until golden brown and the centre springs back when lightly pressed. Drizzle over extra honey and cool on a wire rack in pan. Serve at room temperature.