Honey Almond Cake . . . gluten free & sweetened with honey

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

1. Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
3. 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.
   
4. Pour batter into prepared pan.
   
5. 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.
   
6. 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.
7. 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

1. Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
3. 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.
4. Pour batter into prepared pan.
5. 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.
6. 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.
7. 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.