- 2 cup self-raising flour
- 1 tablespoon cocoa
- 1/2 teaspoon bi-carbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1 cup almond meal
- 1 cup honey
- 1 cup buttermilk
- 1/2 cup grapeseed oil
- 2 eggs
- 6 small white or yellow nectarines, sliced
- 1Preheat oven 180°C (160°C fan-forced). Line a 20 x 30cm slice pan with baking paper.
- 2Sift the flour, cocoa, bicarbonate of soda and spices into a large mixing bowl. Add the almond meal and stir to combine.
- 3In another mixing bowl, whisk together the honey, buttermilk, oil and eggs.
- 4Make a well in the centre of the flour mixture and pour in the honey mixture. Stir to combine.
- 5Pour the cake batter into the prepared pan. Top with the nectarine quarters, bake for 45 minutes or until cooked when tested. Check that the cake is cooked through by inserting a skewer into the centre.
- 6Allow to cool in the tin and then serve in squares.
Suitable to freeze or microwave. Honey is an ideal sweetener to use in baking but it can also be served lightly drizzled over fruit or used to flavour toasted muesli. Remember that when buying honey it is best to buy raw honey as it will still have all the goodness and enzymes intact.