Honey Cake with Cherry and Almonds
An easy and healthy cake made with honey, olive oil and almonds. A delightful pleasure with your coffee.
Preparation time: 10'
Baking time: 1 hour and 10 minutes
Calories per 100g: 290
You will need a large nonstick Bundt pan, of 27cm diameter.
170g olive oil
350g coconut milk
2 teaspoons vanilla
520g all-purpose flour
2 heaped teaspoons baking powder
1 teaspoon salt
50g coarsely chopped almonds
80g glacé cherries cut in half
For the lemon glaze: (optional)
120g icing sugar
15g fresh lemon juice
- Preheat the oven to 160°C, fan assisted.
- In a mixing bowl, add the olive oil, honey, coconut milk, eggs, vanilla, flour, salt and beat for 1-2 minutes until the mixture comes together. Finally, fold in the almonds and cherries using a spoon.
- Using a silicone spatula, transfer the mixture to the baking pan. Place it on the middle shelf of the oven and bake for 1 hour and 10 minutes.
- Remove from oven, allow to cool completely. Remove from the baking pan. If you want to make the icing, in a bowl mix the icing sugar with the lemon juice until you have a thick but still pourable icing. Pour over the cooled cake and decorate with more chopped glacé cherries and almonds. Serve and enjoy!