1 cup mixed nuts (almonds, walnuts, pistachios), roughly chopped
Cake Batter
1 1/2 cups self-raising flour
2 cups almond flour
1/4 tsp baking powder
3/4 cup desiccated coconut
1 tsp cinnamon
2 tsp vanilla essence
2 eggs
1/2 cup coconut oil, melted
1/3 cup maple syrup
3/4 cup milk
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Method
Preheat oven to 180°C (350°F). Grease and line an 18cm springform cake tin with baking paper.
Add the honey to a small saucepan over low heat. Roughly chop the mixed nuts and stir them through the honey until evenly coated. Pour the honey nut mixture into the base of the prepared cake tin and spread evenly.
In a large mixing bowl, combine the self-raising flour, almond flour, baking powder, desiccated coconut and cinnamon.
Add the vanilla essence, eggs, melted coconut oil, maple syrup and milk. Mix until a smooth cake batter forms.
Pour the batter over the honey nut layer and smooth the top with a spatula.
Bake for 40–45 minutes, or until golden and a skewer inserted into the centre comes out clean.
Allow the cake to cool for 10–15 minutes before carefully removing the springform tin. Gently flip onto a serving plate so the sticky honey nut topping is on top.
