Honeycomb Cake with Ricotta and Rhubarb Compote

This honeycomb cake is a stunning dessert that combines a moist and fluffy almond cake with a crunchy and chewy honeycomb topping.

The cake is served with a creamy ricotta cheese and a tangy rhubarb compote, which balance the sweetness of the honey.

Ingredients

For the cake:

• 200g unsalted butter, softened

• 200g caster sugar

• 4 eggs

• 200g ground almonds

• 50g plain flour

• 1 tsp baking powder

• A pinch of salt

• Zest of 1 lemon

For the honeycomb:

• 200g caster sugar

• 4 tbsp honey

• 2 tsp bicarbonate of soda

For the ricotta:

• 250g ricotta cheese

• 2 tbsp honey

• A pinch of salt

For the rhubarb compote:

• 500g rhubarb, cut into 5cm pieces

• 100g caster sugar

• Juice of 1 orange

Instructions

1. Preheat the oven to 180°C/160°C fan/gas mark 4 and line a 20cm round cake tin with baking paper.

2. To make the cake, beat the butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the ground almonds, flour, baking powder, salt, and lemon zest with a spatula until well combined. Spoon the batter into the prepared tin and smooth the top. Bake for 35 to 40 minutes, or until a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin, then transfer to a wire rack to cool completely.

3. To make the honeycomb, line a baking sheet with baking paper. Put the sugar and honey in a large saucepan over medium-high heat and stir until the sugar dissolves. Bring the mixture to a boil and cook, without stirring, for about 10 minutes, or until it turns a deep amber colour. Watch it carefully, as it can burn easily. Remove the pan from the heat and quickly whisk in the bicarbonate of soda. The mixture will bubble up and expand, so be careful. Pour the mixture onto the prepared baking sheet and spread it thinly with a spatula. Leave it to set and harden, then break it into pieces.

4. To make the ricotta, whisk the ricotta cheese, honey, and salt in a small bowl until smooth and creamy.

5. To make the rhubarb compote, put the rhubarb, sugar, and orange juice in a medium saucepan over medium heat and stir until the sugar dissolves. Bring the mixture to a boil and cook, stirring occasionally, for about 15 minutes, or until the rhubarb is soft and jammy. Leave it to cool slightly, then transfer to a bowl or a jar.

   To serve, cut the cake into slices and place them on plates. Spoon some ricotta over each slice and sprinkle some honeycomb pieces on top. Serve with some rhubarb compote on the side. Enjoy your honeycomb cake! 🐝