My light and sweet honey cake recipe

• Preheat the oven to 180°C
• Start by making the syrup. Place all the ingredients together in a pan and bring to a high heat, stirring constantly so the syrup doesn’t burn. When the syrup becomes thick like honey, take off the heat and put aside
• Grease a 9-inch (23cm) cake tin with butter and dust with flour
• Mix the flour, baking powder, baking soda, and cinnamon in a bowl. Set aside
• Beat the butter, honey, and sugar together using a handheld electric mixer with a paddle attachment, then add the eggs and vanilla. Add half of the dry ingredients and the buttermilk, followed by the rest of the dry ingredients. Take care not to overmix the batter, as this makes the cake dense and heavy
• Pour the batter into the cake pan and bake for about 45 to 50 minutes or until a toothpick comes out clean
• When the cake is out of the oven, poke several holes in it with a toothpick and pour over the syrup. Let the syrup sink in and cool, then turn the cake onto a serving platter. Sprinkle the toasted almonds on top to decorate

This cake will last up to four days in an airtight container at room temperature.