Ingredients
Method
1.Preheat oven to 165°C. Line a 21cm round cake tin with baking paper.
2.In a big bowl, combine all ingredients, except honey and oil/butter. Mix well.
3.In a small pan, melt honey and oil/butter until bubbling. Pour into dry ingredients and mix until everything is coated evenly.
4.Transfer to tin and press down firmly with back of a spoon to smooth the top. Bake for 25-30 minutes until just set in the centre. Cool in tin.
5.Once cold, cut into wedges and wrap in baking paper and ribbon for gifts, or store in an airtight container. It will keep for about 2 weeks.
**Check label if eating dairy free.
Note
