2 cups almond meal
1 teaspoon bi-carb
1 heaped teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
3/4 teaspoon vanilla powders
80ml melted butter
3 tablespoons honey
Shivered almonds or chopped coconut (optional)
Preheat oven to 160C. Line the bottom of a cake pan with baking/wax paper and butter the sides.
Stir together all dry ingredients in a medium bowl, then mix in wet ingredients. Once well-combined pour into prepared tin. Top with shivered almonds and/or coconut flakes if using.
Bake for around 30-35 minutes - keep an eye on it towards the end as cakes made with honey tend to burn easier.
Serve with thick cream or whipped coconut cream. This cake is gluten- and grain-free.
You can substitute coconut oil for the butter in this recipe if you prefer. If you are vegan use your favourite egg substitute and use maple syrup instead of honey.
Also, you can play around with the spices....orange rind is great, too.
Any leftover cake is wonderful for school lunches...or afternoon tea!
Enjoy - N x