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Ingredients

1 1/2 cups self-rising Flour
1 cup Almond flour
1/2 Teaspoons Baking powder
1/3 cup Afia Corn oil plus
1/2 cup Maple syrup
2/3 cup Milk
1 Teaspoons Vanilla essence
1 Teaspoons Almond essence
1 Teaspoons Afia Cardamom powder
1 Egg

Almond swirl:
1/2 cup Almond butter
2 Teaspoons Almond essence
4 Tablespoons Maple syrup
Dash of milk (if needed)

Topping:
1/3 cup Almond flakes
2 Tablespoons Honey

How to prepare

  • For Almond swirl, mix all ingredients together to form a paste. add a dash of milk if it’s too thick, set aside.
  • For topping, in a small saucepan over medium heat, heat honey. As it starts to bubble, turn off heat and stir through almonds. once coated, set aside.
  • For the cake, pre heat oven to 170°C + grease & line loaf tin with parchment paper. Combine dry ingredients in one bowl & wet ingredients in another. Add wet mixture to the dry.
  • Add 1/2 your almond swirl paste to the cake batter and lightly mix it through to create a marble effect. Pour half the batter into your lined tin. Repeat the step and cover the top with honey almonds.
  • Place in the oven & bake for approx 40- 45 minutes, use a skewer to determine when it is done and remove when risen, golden and cooked.
  • Allow to cool before removing from the tin, dust with icing sugar & serve.

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