• Put everything apart from the egg whites in a bowl & mix thoroughly
• Whisk the egg whites to stiff peaks
• Gently fold in the egg whites
•Bake in a tray approx 20 X 15cm at 180c for 10-12 mins
Breakfast honey cake
I shout ‘CAAAAKE!’ & all 3 kids bounce out of bed. Just like that.
Enough said really. This cake is perfect for breakfast because it’s full of protein – the ideal way to start the day to balance blood sugar levels. It’s also surprisingly light, very tasty & quick to make.
Say no more, here’s the recipe…
125g almond flour
4 eggs - separated
4 rounded tablespoons honey
Generous pinch of salt
Splash of vanilla
Splash of lemon extract (optional)
