This delicious tangy moist cake may seem a little fancy with the lime layer on top, but it’s easy to assemble. Plus, it’s made with olive oil and coconut milk, so it’s dairy free too.

makes a 22cm round cake (serves 8)

165ml (½ cup + 2 tablespoons) extra virgin olive oil, plus extra for greasing

200ml honey, warmed

4 limes finely sliced

100g (½ cup) brown sugar

2 eggs, lightly beaten

80ml (⅓ cup) coconut milk (full fat)

1 teaspoon vanilla extract

finely grated zest and juice of 2 limes

200g (1⅓ cup) Tuerong Farm flour

65g (⅔ cup) almond meal

3 teaspoons baking powder

½ teaspoon sea salt

Preheat the oven to 160°C (140°C fan-forced). Brush the sides and base of a 22cm round cake tin and line with baking paper. Spread 100ml of warmed honey evenly over the base. Arrange the sliced lime over the honey, to cover, slightly overlapping. Set aside while preparing the batter.

Place the olive oil, remaining 100ml of warmed honey and sugar in a large bowl and stir to combine. Stir in the eggs, coconut milk, vanilla and lime zest and juice to combine well. Sift the flour, baking powder, almond meal and salt over the surface, then fold in to combine. Pour the batter over the sliced lime in the prepared cake tin. Bake for 45 minutes, or until a skewer comes out clean when inserted in the centre. Cool for 20 minutes. Carefully invert onto serving plate.

Slice into wedges to serve.

Recipe by Fiona Hammond, July 2022