Recipe for a healthy, soft and juicy honey cake: almonds, oats, vanilla bean and rum

There's no holiday without honey cake, but this year you can enjoy the sweetness without guilt.

Clinical dietitian Veronica Meisler, a consultant for Herbalife, offers a healthy and updated version of the classic honey cake, with thin oats, honey, and plenty of warming flavors of cinnamon, vanilla, and rum.

The result: a soft, juicy, and indulgent cake that upholds tradition, yet is still suitable for anyone who wants to maintain a balanced lifestyle.

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Ingredients (10 servings):

• 1 cup whole almonds, toasted (or prepared almond flour)
• ½ cup rolled oats
• 4 large eggs, separated at room temperature
• ½ cup honey (or ⅓ cup honey + 2 tablespoons natural maple syrup)
• 1 high-quality vanilla pod
• 1–2 tablespoons of high-quality dark rum (cognac/fine brandy is also possible)
• ½ teaspoon almond extract
• ½ teaspoon cinnamon (optional: a pinch of nutmeg)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon lemon juice/apple cider vinegar
For decoration: honey + roasted sliced ​​almonds + pomegranate seeds

Preparation steps:

1. Preheat oven to 175°C and line a springform pan (24 cm) with baking paper.
2. Grind almonds and oats into coarse or fine flour, depending on your texture preference.
3. Cut the vanilla bean in half, scrape out the seeds and add them to the bowl of egg yolks.
4. Beat egg yolks with honey, vanilla seeds, rum, almond extract and spices until the mixture is smooth.
5. In a separate bowl, beat the egg whites with the lemon juice until soft, white foam forms.
6. Gently fold the egg whites into the almond batter in three rounds.
7. Pour into the pan and bake for 30–35 minutes, until a toothpick comes out clean. If the edges are browning too quickly, cover with aluminum foil.
8. Cool in the pan for 10 minutes, loosen the sides and continue to cool to room temperature.
9. Before serving: Drizzle with honey, sprinkle with sliced ​​almonds and plenty of pomegranate seeds.