Sweetened with just honey, this Greek style honey cake is lush, naturally gluten-free made with Foodin almond flour and light rice flour. Serve this delicious cake with either thick Greek yogurt or to make it even sweeter, with vanilla ice cream.
100 g butter, room temperature
2 dl honey
150 g (1,5 dl) Greek natural yogurt
1 dl gluten-free oat milk
0,5 tsp Foodin psyllium husk powder
3 dl (135 g) Foodin almond flour
2 dl (120 g) Foodin light rice flour
2 tsp baking powder
½ tsp salt
Honey syrup on top of cake:
1,25 dl honey
2 tbsp water
1 tbsp Foodin lemon juice
On top of cake:
2 tbsp honey syrup
For serving: Greek yogurt (which you can sweeten with honey and vanilla powder) or vanilla ice cream
Preheat the oven to 180 C. Line a 20 cm springform pan with parchment paper.
Whisk together the butter and honey for a few minutes. In another bowl, mix the Greek yogurt, oat milk and Foodin psyllium husk powder. In a third bowl, combine the dry ingredients: the flours, baking powder and salt.
Into the whisked butter and honey, add the yogurt-oat milk mixture and the dry ingredients. Fold the batter gently together and pour it into the pan.
Bake the cake in the oven for 45 minutes. Place a parchment paper on top of the cake after 30 minutes so the cake doesn’t get too dark.
In a sauce pan warm the honey, water and lemon juice for a few minutes and set aside to cool.
Chop the Foodin dry-roasted almonds and stir together with 2 tbsp of honey syrup and a pinch of salt.
Let the cake cool in the pan for 15 minutes. Remove it gently and place on the serving plate. Poke holes into the cake and drizzle the honey syrup into the holes.
Sprinkle the almond-honey syrup crumble on top of the cake. Serve with yogurt or ice cream.