10oz Wildflower Honey
1 cup coffee
¼ cup oil
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups flour
Pomegranate Honey for drizzling
6 Tbsp Silan
1 cup sunflower seeds
Fresh pomegranate seeds for topping
Preheat oven to 180°C.
In a large bowl, mix Honey, coffee, oil, egg, vanilla, baking powder, baking soda and salt.
Gradually add the flour and mix well until its a completely smooth consistency.
Oil a 9 inch loaf pan. (optional: add baking paper and oil again). Pour in the cake mixture.
Bake for about 45 minutes, until a toothpick inserted comes out clean.
Once cooled, take the cake out of the loaf pan gently and place on a plate.
Drizzle with pomegranate honey.
In a pan over medium heat, add the Silan and pomegranate seeds. Mix continuously until the sunflower seeds caramelize.
Carefully scoop the caramelized sunflower seeds onto the cake and spread evenly over the top.
Sprinkle some fresh pomegranate seeds on top. Enjoy!