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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

Servings:  12

Calories per 100g:  290 


You will need a large nonstick Bundt pan, of 27cm diameter.


170g olive oil

280g honey

350g coconut milk

4 eggs

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



  1. Preheat the oven to 160°C, fan assisted.
  2. 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.
  3. 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.
  4. 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!