30 Minutes Prep + 40 Minutes Baking
Position baking rack in the middle of the oven. Preheat oven to 350° F (180° C).
Spray a 9 inch (23 cm) round cake pan with a nonstick cooking spray.
Cut parchment paper to fit the bottom of the pan. Lay into bottom of pan.
In a bowl, combine honey, butter, cinnamon, vanilla and nuts.
Spread mixture over bottom of pan. Place in refrigerator while preparing cake.
In a medium bowl, combine alpiste flour, sorghum flour, almond flour, baking powder and xanthan gum. Mix well.
In a large bowl, whisk melted butter, sugar, lemon juice, zest, vanilla and eggs.
Mix flour mixture into the wet mixture. Stir until well combined.
Remove cake pan from refrigerator and spoon cake batter over top.
Bake 40 minutes or test with a metal skewer in centre of cake. Cake should be dry and skewer should come out clean.
Remove from oven. Cool on cooling rack 7 to 8 minutes before turning onto a cake plate.
Place cake plate over cake and quickly flip the pan and plate so cake releases onto plate. If cake has been left to cool for too long in pan, the honey will harden to the side of the pan. With a wet butter knife, gently work the cake away from the side of the pan before flipping over.
To serve warm, place a slice on a microwave-safe plate and heat on high 15 seconds.
Serve warm with a dollop of low-fat, plain Greek yoghurt with cinnamon or honey drizzled over top.
HONEY NUT TOPPING
1/2 cup (125 mL) liquid honey
1/4 cup (50 mL) butter, softened
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) vanilla extract
1 1/2 cups (375 mL) finely chopped nuts (combination of walnuts, almonds and pistachios)
1/2 cup (125 mL) alpiste flour
1/2 cup (125 mL) sorghum flour
1/4 cup (50 mL) almond flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) xanthan gum
1/3 cup (75 mL) melted butter
1/3 cup (75 mL) granulated sugar
2 Tbsp (25 mL) freshly squeezed lemon juice
zest of one lemon (1 tsp/5 mL)
1 1/2 tsp (7 mL) vanilla extract
2 large eggs