Method

Almond Swirl
1. In a small bowl, combine the almond butter, almond essence and maple syrup. Mix until smooth and spreadable. If needed, add a small dash of almond milk to loosen the mixture slightly. Set aside.

Honey Almonds
1. Place the honey in a small saucepan over medium heat. Once it begins to gently bubble, remove from the heat and stir through the almond flakes until evenly coated. Set aside to cool.

Cake

1. Preheat the oven to 170°C. Grease and line a 1L loaf tin with baking paper.
2. In one bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients. Pour the wet mixture into the dry and mix until just combined. Gently fold through half of the almond swirl to create a light marbled effect.
3. Spoon half of the batter into the prepared tin. Add a layer of almond swirl, followed by the remaining batter. Top with the remaining almond swirl and finish with the honey-coated almonds.
4. Bake for 40–45 minutes, or until risen, golden and a skewer inserted into the centre comes out clean.
5. Allow to cool in the tin before removing. Finish with a light dusting of icing sugar before serving.

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