Recommended for this use
300+MGO Raw Mānuka Honey
How to make
Ingredients:
¾ cup plus 2 Tbsp. unsalted butter
1.5 cups ACTIVIST Raw Mānuka Honey
Grated zest and juice of 4 clementines
Grated zest and juice of 1 lemon
2½ cups ground almonds or almond meal / flour (We like to use the almond meal generated from making homemade almond milk, it's coarser than most store-bought flour)
5 large free-range eggs, beaten
¾ cup plus 2 tbs all-purpose flour, sifted (optional)
Pinch of salt
Long strips of orange zest to garnish
Method:
Preheat the oven to 350°. Lightly grease a 9 inch springform pan with butter and line the sides and bottom with parchment paper.
Place the butter, 1 1/4 C of the Mānuka Honey and both zests in a stand mixer fitted with the beater attachment and beat on low speed until combined. Add half the ground almonds and continue mixing until combined. With the machine running, gradually add the eggs, stopping to scrape the bottom and sides of the bowl a couple of times as you go. Add the remaining ground almond, the flour, and the salt and beat until completely smooth.
Pour the cake batter into the pan and level it with an offset spatula.
Bake the cake for 50 to 60 minutes. Check to see if it is ready by inserting a skewer into the center. It should come out a little bit moist.
When the cake is almost done, place the remaining 1/4 C of Mānuka Honey and the citrus juices in a small saucepan and bring to a boil (the juices should total about ½ cup, remove some juice if needed). When the syrup boils, remove it from the heat.
As soon as the cake comes out of the oven, brush it with the boiling syrup, making sure all the syrup soaks in. Leave the cake to cool down completely in the pan before you remove it. You can then serve it as it is, garnished with orange zest strips, or store it for up to 3 days in an airtight container.
