Gina Sakic

Almond and cherry celebration cake

4 cups (400 g) almond flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup (120 ml) coconut oil, melted
1/2 cup (120 ml) honey
1 organic lemon
3 large eggs
2 cups of frozen cherries (save 1/3 for topping)

300 ml coconut yoghurt

Preheat oven to 160°C. Combine almond flour, salt, baking powder and baking soda in a large bowl and set aside. Melt coconut oil and honey in a sauce pan on very low heat until combined. Grate the zest from the lemon and add it to the honey/oil batter. Squeeze the juice into the mixture. Add the batter to the bowl with the dry ingredients. Beat the eggs and then fold them into the batter together with 1.5 cup of frozen cherries. Stir gently until combined. Grease and line a 23cm spring form cake tin, and add the batter to it.

Bake for about 50-60 minutes (depending on size of the pan and oven), or until golden on the outside and baked all way through. Remove from oven and let cool for at least 30 minutes before removing the sides.

Before serving, cover the completely cooled cake with glazing, top with the remaining cherries and serve.