![](https://www.naturalhealthmag.com.au/sites/default/files/imagecache/related-articles-images/editorial/black-sesame-choc-cake.jpg)
Cherry and almond flan cake with cinnamon
![](https://www.naturalhealthmag.com.au/sites/default/files/imagecache/new-article-image/editorial/cherry-almond-flan-cake.jpg)
Serve with stewed fruits or whipped cream
This very simple and quick cake can be made with any seasonal fruit like figs, apricots, plums, peaches or berries
Ingredients
- 250 mls organic full cream milk (un-homogenized)
- 1 full teaspoon cinnamon powder
- 3 large eggs
- 1-2 tablespoon of honey
- 25 grams wholemeal flour (use quinoa or buckwheat flour if gluten intolerant)
- 25 grams butter
- 120 grams almonds ground to a fine powder
- Butter to grease the mould
- 250 grams cherries, best quality
- Little honey to sprinkle over the cake
Method
- Heat your oven to 180 degrees (160 in a fan forced oven).
- In a saucepan bring the milk, butter and cinnamon to the boil.
- With a whisk stir in the flour into it, boil for 20 seconds and take off the heat.
- In a bowl, mix the eggs with the honey and almond powder then add it to the milk and whisk well.
- Grease the mould with the soft butter, pour in the cake batter and sprinkle the cherries over.
- Bake in the oven for 30 minutes.
- Remove and drizzle some honey over and serve.
Note: If available, you can sprinkle the cake with a little desiccated coconut.
Recipe courtesy of weightitup.com.au
Next: Make this lemon meringue pie or rich chocolate squares.