Zesty honey and rosewater cakePrint This
- 2 cups of ground almonds
- 1/2 cup of Steens 10+ Manuka honey
- 1/4 of coconut oil
- 3 whole eggs
- 1 tsp of baking powder (gluten-free)
- 1/2 tsp of bicarbonate of soda
- 1 tsp of cinnamon
- pinch of sea salt
- 2 tsp of rose water
- 1 lemon
- Flaked almonds and figs to decorate (optional)
Preheat the oven to 160 degrees Celsius . Grease and line a 7-inch, or 9-inch, pan. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cinnamon and sea salt.
In a separare bowl, combine the beaten eggs, honey, and the zest of the lemon. Whisk to combine.
Pour the wet ingredients into the dry. Melt the coconut oil in the microwave and stir into the mixture.
Pour the mixture into the prepared tin. Bake for 40-45 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
Once the cake is out of the oven, squeeze the remaining lemon into a cup with a tablespoon of honey and drizzle on top of the warm cake. Allow to cool on a wire rack before decorating with fruit and nuts.