Cinnamon and Honey Cake

This is a tasty tea time cake with lots of cinnamon, which has strong resonances of a Moroccan kitchen.

Ingredients

250g ground almonds
1/4 tsp Maldon sea salt
1/2 tsp bicarbonate of soda
50g walnuts roughly chopped
65g dried raisins
60ml  organic sunflower oil
6oml good quality organic honey
2 large eggs

For the top;

2 tbsps ground cinnamon
2 tbsps oil
60ml honey
50g flaked almonds

Method

Preheat the oven to 175 degrees.  Mix together the ground almonds, salt, bicarbonate of soda, walnuts and currants together.  In a seperate bowl whisk together the oil, agave and the eggs.  Fold in the egg mix to the almond mix.  Pour this into a lined and greased 20cm springform cake tin.  To keep the recipe gluten free, I tend to use cornflour.

Now you want to prepare the topping for the cake.  Mix together the cinnamon, oil, agave and almonds.  Evenly distribute over the top of the cake and then put into the oven for 30 to 235 minutes.

Leave to cool in the tin for at least 40 minutes before removing.

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