Light, moist, zesty, not-too-sweet, flour-free & Paleo friendly! This cake is secretly drizzled with lemon juice & a little honey once it comes out of the oven, giving it a fresh burst of moisture & extra hit of flavour. You can also easily transform this recipe into cute little mini cakes which will be loved by all.
For the cake/s:
4 eggs
½ cup neutral oil (I’ve tried olive & rice bran)
½ cup almond or other plant milk
1/3 cup honey, gently melted if necessary
finely grated zest of 1 large or 2 medium lemons
1 cup unsweetened dessicated coconut
1 cup ground almonds
2 level tsp baking powder
Drizzle/topping:
Juice of 1 lemon
1 Tbsp honey
Optional garnish:
4 Tbsp coconut chips or threads
2 Tbsp sliced or slivered almonds
Preheat the oven to 175C and find your cake tin. Preferably, line a springform cake tin with baking paper – or just grease it well with oil.
Grab a big bowl & beat together the wet cake ingredients: eggs, oil, milk and runny honey. Once well mixed, add the remaining ingredients and mix well. Pour the batter into your prepared cake tin – don’t worry, it’s meant to look this wet!
Pop the cake into the oven for 30 mins. Use this time to prepare your drizzly topping and garnish. For the topping, you simply need to mix the honey and lemon juice well, which may require you to heat the honey gently. For the garnish, toast the coconut and almonds on a dry skillet until the edges start turning a lovely caramel brown. Set aside before any of it starts to burn.
After 30 minutes in the oven, your cake will be beautifully tanned. Since this was a rather wet batter, and since every oven is slightly different, I’d recommend checking your cake around the 25 minute mark – insert a skewer or clean knife into the centre to check if it comes out clean. You may end up needing an extra five minutes, you may not.
Once the cake is cooked and out of the oven, gently pour the juicy honey mixture over the entire surface, scatter the garnish on top, then let it cool in the tin.
For a cute mini cakes version: The method is exactly the same, just cook them for less time – around 20 minutes – and pour 1 teaspoon of the drizzle over each wee cake. This made 18 small cakes for me.
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