A nice twist on a family favourite!
Preheat oven to 180C and grease a cake, slice or muffin tray.
In a food processor, mix master or thermomix, cream the Ghee, butter or coconut oil, honey, eggs and vanilla together.
Once the mix has been creamed nicely add the almond meal, spices and baking powder.
Add all other ingredients and combine evenly.
Now mix through any additional add ins like chopped nuts or cacao melts.
Transfer the mixture into the prepared tin and sprinkle with extra cinnamon.
Place in the oven for 50-60 minutes or until golden and it springs back when lightly touched. Try not to overcook this as it becomes dry.
Allow to cool, serve warm or cold with freshly whipped cream, yoghurt, with butter on top or enjoy plain.
Store in an air-tight container in the fridge. This cake freezes really well too.
Ingredients
Directions
Preheat oven to 180C and grease a cake, slice or muffin tray.
In a food processor, mix master or thermomix, cream the Ghee, butter or coconut oil, honey, eggs and vanilla together.
Once the mix has been creamed nicely add the almond meal, spices and baking powder.
Add all other ingredients and combine evenly.
Now mix through any additional add ins like chopped nuts or cacao melts.
Transfer the mixture into the prepared tin and sprinkle with extra cinnamon.
Place in the oven for 50-60 minutes or until golden and it springs back when lightly touched. Try not to overcook this as it becomes dry.
Allow to cool, serve warm or cold with freshly whipped cream, yoghurt, with butter on top or enjoy plain.
Store in an air-tight container in the fridge. This cake freezes really well too.
1.50 what if almond meal? Cup?
Hi Laura. Yes, it’s 1.5 cups – sorry for the confusion. That’s been updated now 🙂
Do you have a weight for the coconut oil? Was thinking weight would make it easy to pop solid coconut oil into thermi and melt in there – saving dishes 🙂
Great idea Carl, we’ll keep this in mind for next time 🙂