Sweet with corn flour and almonds

• 100 g almond flour
• 150 g of corn flour
• 80 g of sugar
• 150 g of acacia honey (or multi-flower honey)
• 3 eggs
• 1/2 organic lemon and 1/2 organic orange (the grated peel of both and the lemon juice)
• 6 g of yeast
• 150g Greek yogurt (optional)
• 200 ml of rice oil (or light extra virgin olive oil)
• A pinch of salt

(Made with a 23 x 8 cm mould)

• Beat the eggs with the sugar and 80 g of honey until the mixture becomes fluffy.
• Gradually pour in the oil while continuing to whisk. Add the pinch of salt, the yeast and the flours, the citrus peels while continuing to whisk.
• Line a mold with baking paper and pour the mixture in. Bake for about 50 minutes at 180° (do the toothpick test).
• Let cool for 5 minutes and turn the mold upside down onto a rack to cool.
• Heat the remaining honey with the squeezed lemon juice until you obtain a syrup.
• Pour the syrup over the plumcake and serve it cut into slices, if you like, with Greek yogurt (perfect for breakfast!).