1 tsp butter, softened
4 size 7 eggs
½ cup runny honey
1 Tbsp vanilla essence
1½ cup almond flour
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
Method
- Preheat the oven to 180°C. Grease a 20cm nonstick cake tin generously with soft butter.
- Whisk the eggs lightly in a large bowl, then gradually whisk in the honey and vanilla, mixing until well combined.
- In a separate bowl, whisk together the almond flour, cinnamon, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until just combined. Don’t over-mix the batter or the cake can collapse as it cools.
- Pour the batter into the prepared cake tin and bake for 20-25 minutes. Use a toothpick to check if the centre of the cake is baked after 20 minutes.
- Cool the cake in the tin on a rack for 10 minutes, then turn out onto the cake rack to finish cooling.
Afterword
Almond flour is much finer than almond meal, so if you use almond meal, you’ll get a slightly different texture. Whichever one you use, check that it is fully gluten-free if you’re making it for someone with coeliac disease.
