Simple, moist and delicious — this almond and honey cake is gluten-free, sweetened with honey and flavored with spices! Adjust flavors, fruit and nuts to your own specs - see notes below.
Honey Almond Cake One 9-inch tart
I actually cut the recipe in half and used a smaller-sized spring-form pan and baked for just about 25 minutes.
2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon fine-grain sea salt
4 eggs, beaten
2/3 cup + 1 teaspoon honey, divided
1/4 cup extra-virgin olive oil
One orange
6 ounces blueberries
Garnish: 1/2 cup chopped raw pistachios + other fresh fruit and mint if desired
- Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
- In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
- In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange or lemon. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the blueberries or raspberries.
- Pour batter into prepared pan.
- Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
- Once the cake is out of the oven, slice the orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
- Once the cake is cool, garnish with chopped pistachios or almond slices + other fresh fruit and mint as desired.
NOTES:
STORAGE SUGGESTIONS: Cover and store in the refrigerator.
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with other fruits and nuts. If fruit is omitted, the cake will be done somewhere around 35 to 40 minutes.
Recipe without photos . . . Honey Almond Cake One 9-inch tart
I actually cut the recipe in half and used a smaller-sized spring-form pan and baked for just about 25 minutes.
2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon fine-grain sea salt
4 eggs, beaten
2/3 cup + 1 teaspoon honey, divided
1/4 cup extra-virgin olive oil
One orange or lemon, preferably organic
6 ounces blueberries
Garnish: 1/2 cup chopped raw pistachios + other fresh fruit and mint if desired
- Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
- In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
- In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange or lemon. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the blueberries or raspberries.
- Pour batter into prepared pan.
- Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
- Once the cake is out of the oven, slice the orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
- Once the cake is cool, garnish with chopped pistachios or almond slices + other fresh fruit and mint as desired.
NOTES:
STORAGE SUGGESTIONS: Cover and store in the refrigerator.
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with other fruits and nuts. If fruit is omitted, the cake will be done somewhere around 35 to 40 minutes.
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