Serves – 10


·      4 cups (400 g) almond flour

·      3 tbsp poppy seeds

·      1/2 tsp salt

·      1 tsp baking powder

·      1/2 tsp baking soda

·      1/2 cup (120 ml) olive oil

·      1/2 cup (120 ml) honey or maple syrup

·      2 small organic lemons

·      3 large eggs

·      1 cup fresh cranberries 
• 1 cup Greek yogurt, drained • 2 tbsp honey
• 1 tsp vanilla extract


1. Preheat oven to 175°C.

2. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl.

3. Heat the oil and honey in a sauce pan on very low heat until combined, and then add the zest from the 2 lemons. Divide the lemons in half and squeeze the juice from three of the halves into the mixture, saving one half for the glazing.

4. Add the batter to the bowl with the dry ingredients. Beat the eggs and fold them into the batter with 1 cup of the cranberries.

5. Grease an 8-inch cake tin and add the batter.

6. Bake for about 40-50 minutes or until golden on the outside and baked all way through. Remove from oven and let cool for at least 30 minutes before adding glazing.