One thing I love about this cake is that it’s not at all too sweet, so it doesn’t feel overindulgent or far too decadent. That being said, it sure is buttery. I was tempted to retest it using a touch less butter, but Sam insists its perfect and has made me promise not to touch it. The cake calls for ground almonds. If you have almond meal at home, great. Otherwise, just grind down sliced almonds using your food processor — it’s quick and easy. Last, I did use a 9-inch springform cake pan which made it really easy to pop the cake right out, although if you don’t have one I imagine a standard 9-inch cake pan will do just fine; you may just have to work a bit to wiggle it out.

Adapted from:  River Cottage Cakes

Preheat the oven to 325 F. Grease a 9-inch springform cake pan and set aside. In a small mixing bowl, whisk together the cornmeal, whole-wheat flour, spelt flour and baking powder and set aside.

In a stand mixer fitted with the paddle attachment (or in a large mixing bowl using hand beaters), cream the butter until pale in color, about 1 minute.  Add the sugar and beat until very light and fluffy, about 2 minutes. Beat in the eggs, one at a time, adding a spoonful of the flour with each and beating well before adding the next.

Remove the bowl from the mixer and, using a wooden spoon, fold in the remaining flour mixture. Stir in the ground almonds until just combined. Spoon the mixture into the prepared pan, and spread evenly. Sprinkle sliced almonds on top of the cake and place on a baking sheet (it tends to leak a bit while baking). Bake for 50 minutes or until the top begins to turn golden brown and a toothpick inserted into the center comes out clean.

Remove from oven and slowly drizzle the honey over the top of the cake while warm. Allow it to sit for at least 30 minutes to soak up the honey. Remove from pan, slice and serve. Cover and keep in an airtight container, and this cake will last up to 5 days.