Stacey says: "I didn’t set out to create an alternative to honey cake, but I was having a play in the kitchen and created these sweet and spicy slices that are soft and gooey and reminded me of the honey cake I ate growing up, but with no added sugar or honey in sight. There are some natural sugars in the ingredients, but very little. They’ll certainly be on the menu for our family this Rosh Hashanah."

Instagram: staceydeeskitchen

• Heat your oven to to 180C or 160C fan, and line an 8 inch square tin/brownie tin.
• Melt the butter in a bowl in the microwave and the xylitol and whisk to combine. 
• Spoon into a stand mixer with a whisk attachment. 
• Add the eggs one at a time while whisking slowly. 
• Add the almonds, baking powder, spices and vanilla at the same time and mix until smooth. 
• Use a spatula to ensure all the mixture has been taken down from the sides of the bowl. 
• Pour into the lined cake tin and bake for 20 mins. Carefully cover with foil and continue to bake for 10 mins. 
• Cool in the tin for 20 mins and then remove and leave to cook on a wire rack. 
• Slice into 9 pieces. 
• This cake can be frozen or kept in an airtight container for 3 days