Prep time: 15-20 mins
Cook time: 25-30 mins
1.5 cup almond meal
1 cup gluten free flour
1 tsp baking powder
2 squizzles (or 1/3 cup) of Happy Valley's Squeezy Multifloral Mānuka Honey
125g butter or coconut oil, melted
3 tbsp sliced almonds
Mascarpone or natural yoghurt for serving (optional)⠀⠀⠀⠀⠀
1 squallop (or 3 tbsp) of Happy Valley's Squeezy Multifloral Mānuka Honey
Juice from 1/2 a lemon or orange
1 tbsp water
Delicious with a dollop of mascarpone or natural yoghurt.
Preheat oven to 160°C fan bake.
Line a cake or slice tin with baking paper.
Melt butter and honey together.
Combine almond meal, flour and baking powder.
Whisk eggs together.
Mix the honey, butter, eggs and zest into the dry ingredients.
Pour into cake tin and sprinkle with sliced almonds.
Bake for 25-30 minutes, or until skewer comes out clean.
To make the honey soak combine the ingredients in a small saucepan and simmer for 1-2 minutes to form a syrup.
When the cake is cooked gently prick with a skewer and pour the soak on while still warm in the pan.
Serve warm or at room temp.
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