For the best flavour, choose a floral-tasting honey for this traditional cake from the island of Madeira.

Makes one 8-inch Bundt cake or 8-x 4-inch loaf; 10 servings

Prep time: 20 minutes
Cooking time: 30 to 35 minutes

INGREDIENTS

• 1 ¼ cups all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ¼ tsp fine sea salt
• ¾ cup granulated sugar
• 4 large egg yolks
• ⅓ cup liquid honey
• Finely grated zest of 1 lemon
• 1 Tbsp freshly squeezed lemon juice
• ⅓ cup extra virgin olive oil
• 3 large egg whites
• ⅓ cup flaked almonds

INSTRUCTIONS

1. Preheat the oven to 350°F. Butter an 8-inch Bundt pan or 8-x 4-inch loaf pan, then dust the pan with flour. Set aside.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. Set aside.
3. In a large bowl and using an electric mixer, beat together the sugar and egg yolks for 3 minutes.
4. Add the honey and the lemon zest and juice. Beat for 1 minute.
5. Add the flour mixture to the sugar mixture alternately with the oil, making three additions of flour and two of oil, and beginning and ending with the flour. Beat until just a few wisps of flour remain.
6. In a large bowl and using clean beaters, beat the egg whites until stiff peaks form. Fold half of the beaten egg whites into the batter. Fold in the remaining egg whites just until combined. Do not overmix.
7. Scrape the batter into the prepared pan. Tap the pan lightly on the counter a couple of times to remove any air bubbles. Sprinkle the almonds evenly over the batter.
8. Bake until the cake is golden and a wooden skewer inserted in the centre of the cake comes out clean, 30 to 35 minutes. Cover the pan loosely with foil if the top starts to brown too much.
9. Let the cake cool in the pan on a wire rack for 5 to 10 minutes. Run a knife around the edge of the pan to loosen the cake. Turn the cake out onto the wire rack and let cool completely before slicing. (The cake can be stored in an airtight container at room temperature for up to 4 days.)