• 12¼ oz. unsalted margarine, softened (USA –Parve)
• 9¼ oz. unrefined caster sugar
• 4 eggs
• 5¼ oz. ground almonds, blanch first
• 5¼ oz. whole grain meal self-raising flour
• 1 tsp baking powder
• 1¾ oz. flaked almonds
• 3-4 Tbs. honey, pourable

1. Preheat the oven to 325°F.
2. Grease a 9¼ inch diameter, spring-form cake pan with a little of the margarine and line the base with baking parchment.
3. Put the margarine and sugar in a mixing bowl, and cream them together until light and fluffy.
4. Beat in the eggs, one at a time.
5. Fold in the ground almonds, then sift in the flour and baking powder and gently blending these in, too.
6. Using a spatula, scoop the mixture into the prepared pan.
7.  Sprinkle the flaked almonds over the top, and bake for 45 minutes, or until a knife pushed into the centre comes out clean.
8. Remove from the oven and, while it's still hot, evenly drizzle all over with honey.
9. Place the pan on a wire rack to cool.
10. Serve warm or cold.

YIELDS: 6-8 servings.