This cake pairs the taste of local Bermuda honey with lemon, rosemary, almonds and a hint of ginger to make a truly delicious treat!

Ingredients:

For the cake
4 large eggs
¾ cup honey plus extra to drizzle
¼ cup extra-virgin olive oil 
1 ½ Tbsp fresh rosemary leaves, chopped EXTREMELY fine
¼ cup fresh lemon juice
zest of 2 lemons
3 cups almond flour
1/4 teaspoon ground ginger
1 tsp baking powder

For the candied almonds (optional topping)
1 teaspoon butter
½ cup sliced almonds
1 tablespoon sugar

Preheat the oven to 325F.

Grease and line a round 8 in round springform cake pan with olive oil and parchment paper.

In a large bowl, whisk together the eggs, honey, and oil until smooth.
Whisk in the rosemary leaves, lemon juice, and zest.
Fold in the almond flour, baking powder, and ground ginger until there are no visible flecks of dry flour.

Pour the mixture into the prepared cake pan and bake in the preheated oven for for 45 to 50 minutes – until the top is golden brown. Rotate the cake halfway through baking.
The cake will be finished when a skewer inserted through the centre comes out clean, and the internal temperature reaches 200F.

While the cake is baking make your candied almonds by melt the butter in a large skillet over medium high heat.
When it is just starting to foam, add the almonds and stir to coat them with butter.
When the almonds are hot and slightly toasty, sprinkle with the sugar and stir constantly as it melts onto them. This should only take a few minutes.
After the sugar has caramelised and the nuts have turned slightly brown, remove from the heat and immediately pour the almonds out on a piece of parchment paper.
Using two forks (because the almonds will be very hot!) separate them to prevent them from clumping as they cool for at least 15 minutes.


Remove from the oven and let cool for 15 minutes in the pan.
Release the spring mechanism and transfer the cake to a serving plate.
Top with candied almonds if using.

Drizzle with extra honey and serve.

Try paring it with a scoop of greek yoghurt to balance the sweetness – or vanilla ice cream to add to it!