• Greaseproof your cake tin and preheat your oven to 180C/350F.

Honey crumb

• Place the warmed honey in a bowl and add the olive oil and whisk until combined.
• Add in the flour and fold through until the flour is combined, repeat with the remaining flour, until the mixture resembles uneven breadcrumbs. Set aside.

Lemon Olive oil cake

• Place the sugar and lemon zest into a bowl and rub together to coat the zest thoroughly with sugar and draw out the oils in the peel.
• Add the eggs and beat until pale and fluffy and a ribbon has formed, approximately 3 minutes with a hand mixer.
• Add in the lemon juice and beat for 1 minute, until well combined.
• Place the flours, baking powder, baking soda and salt in a separate bowl and stir until combined.
• Add to the sugar and lemon mixture and beat on low until just combined and no dry portions remain on the sides of bowl.
• In a slow and steady stream, pour in the olive oil until fully combined.
• Pour the batter into your prepared pan.
• Top with the honey crumb mixture and press it down lightly to hold into the top of the cake.
• Bake for 55 minutes or until a skewer comes out of the center of the cake clean and doesn’t feel oily when you rub the skewer between your fingers.
• Remove and allow to cool.
• Sprinkle confectioner’s or icing sugar over the top.
• Slice and serve.