Add the wet ingredients and stir until well combined.
Spread the batter in a pan 8x8 inch/20x20 cm and put aside.
Prepare the topping in a smaller bowl just mixing all the ingredients.
Sprinkle the topping on the cake batter.
Bake for 25 minutes. A tooth-stick should come out clean.
The sprinkled topping batter closes during the baking process and makes a perfect coat on the cake.
In the original recipe the baking time was only 15-20 minutes and 160°C, in my oven the cake needed 175°C and 25 minutes. Make the tooth-stick prove already after 15/20 minutes, if it's ready take the cake out. Don't let it dry out too much.
A light hint of icing sugar (paleo-friendly) on the top gives the cake a delicate look.