This cake is rich in protein and healthy fats, with raw honey as its' form of sweetener. The healthy fats and protein ensures a slow release of glucose into the body, being more stabilising to our blood sugar levels. It is also rich in vitamin C and antioxidants from the lemons.
150g ground almonds
100g ground pistachio nuts
1 tsp. gluten free baking powder
Zest and juice of 2 lemons
4 organic eggs
150ml raw honey
200ml olive oil
Juice of 1 lemon
50ml raw honey
Chopped pistachios and dried rose petals, to garnish
Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm cake tin. Mix the polenta with the ground nuts and lemon zest in a large bowl. In a smaller bowl, whisk together the eggs, honey, olive oil and lemon juice. Pour the wet ingredients into the dry ingredients and stir together until well combined. Pour batter into the prepared tin and bake in the oven for 25-30 minutes or until it is golden in colour and an inserted skewer comes out clean.
Place the raw honey and lemon juice in a small saucepan and heat gently until well combined. Pour over the cooked cake wile it is still in the tin. Leave for 10 minutes before removing the cake from the tin. Place on a cake stand or plate and decorate with the nuts and rose petals.