Ben Tish’s Honey cake and smoked almond ice cream

Ben Tish, Chef Director of the Salt Yard Group, has early memories of cooking and eating with his Jewish grandmother. A great cook of Ashkenazi descent, she installed in him at an early age the importance of seasoning and acidity, lessons he utilizes today.  This recipe is his special occasion honey cake, paired with smoked almond praline ice cream.

Serves about 12


2 eggs

125ml veg oil

250g dark runny honey

2 tablespoons brandy

150ml strong black coffee

2 tsp baking powder

½ tsp baking soda

40g sultanas

50g slivered almonds

1/4 tsp ground clove

pinch salt

300g plain flour sifted

1 tsp ground cinnamon

zest 1 orange



Heat an oven to gas 4

Beat eggs and sugar until pale and then add oil, honey, brandy and coffee.

Mix together the flour, spices, zest and baking soda and powder. Add this now to the egg-honey mix until you have a smooth batter.

Dust the sultanas and almonds in flour and then stir into  the batter.

Line a cake tin (24cm) with baking paper and then oil and some flour. Pour in the batter cleanly and then bake in for 1.25 hours or until firm and nicely browned. Leave to cool on a wire reck and then serve with some smoked almond ice cream (from our restaurants)