This cake makes a delicious dessert when served with a dollop of Greek yogurt (such as Total) and marinated morello cherries, or fresh fruit. 

Ingredients:

• 4 large eggs, separated
• ¾ cup sage honey
• 3-1/5 ounces or 100gr butter, melted and slightly cooled
• 1 vanilla bean
• ¼ teaspoon cinnamon
• 2 cups/250gr flour
• For serving:  Greek yogurt and morello cherries  or fresh fruit

Method:

1. Pre-heat oven to 325F/160C and prepare pan (butter sides and place parchment paper on the bottom).
2. In a mixing bowl, begin to beat together egg yolks and honey.  Add melted butter in a thin stream, beating constantly.  Cut the vanilla bean in half, scrape out the seeds and add to mixture along with the cinnamon.  Beat until well incorporated. 
3. Continue beating and add the flour.  Beat at high speed for approximately 5 minutes, or until the mixture forms thick ribbons.
4. In a separate bowl beat the egg whites with clean beaters until stiff peaks have formed. 
5. Carefully fold the beaten egg whites into the batter. 
6. Pour into prepared pan.  Bake in pre-heated oven for approximately 40 minutes, or until cake tests done.
7. Cool slightly.  Cut into 8 wedges.

Yield:  8 servings