Gluten-Free Honey Almond Cake
Ingredients
The cake
-
2
cups
almond flour or almond meal
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
ground cardamom
-
½
teaspoon
ground ginger
-
½
teaspoon
fine-grain sea salt
-
4
large
eggs, beaten
-
⅔
cup
honey
-
1
tablespoon
honey
-
¼
cup
extra-virgin olive oil
-
1
whole
orange
-
6
ounces
raspberries
Garnish
-
½
cup
chopped raw pistachios
-
to taste
none
powdered sugar (optional)
Instructions
- Preheat the oven to 325°F and grease a 9-inch pan with butter, dusting it with almond flour.
- In a bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger, and salt.
- In another bowl, mix the beaten eggs, honey, olive oil, and orange zest until well combined.
- Combine the wet ingredients with the dry ingredients, stirring until just combined, then fold in the raspberries.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes until golden brown and firm to the touch.
- Let the cake cool on a wire rack.
- Squeeze the juice from the orange and mix it with 1 teaspoon of honey, warming it until blended.
- Brush the orange-honey glaze over the warm cake, allowing it to soak in.
- Once cooled, slice the cake into 8 pieces, serve with a sprinkle of powdered sugar and chopped pistachios.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
7g
Sodium
200mg
Cholesterol
150mg
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