Easy, moist, and delicious almond meal and honey cake! This cake is paleo and gluten-free. You can change the flavours (see instructions). A lemon blueberry version sounds good.
– 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cup – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon ground cardamom – ½ teaspoon ground ginger – ½ teaspoon fine-grain sea salt – 4 eggs, beaten* – ⅔ cup + 1 teaspoon honey, divided – ¼ cup extra-virgin olive oil – One orange, preferably organic – 6 ounces raspberries, preferably organic Garnish – Sprinkle of powdered sugar (optional) – ½ cup chopped raw pistachio
Preheat oven to 325°F. Sprinkle almond flour/meal over a 9-inch springform pan greased with butter. Mix almond meal, baking powder, baking soda, cardamom, ginger, and sea salt in a large bowl.
Add beaten eggs, honey, olive oil, and orange zest to another bowl. Mix with a whisk. Add wet to dry. Stir until a few clumps remain, then gently fold in raspberries. Put the mixture in the pan.
Bake the cake until golden brown and firm in the centre, 40–45 minutes. Cool the cake on a wire rack. After baking, cut the orange in half and extract ¼ cup of juice.
In a small saucepan, mix juice and 1 teaspoon honey. Add honey to the juice and stir over medium heat until blended. Apply orange-honey glaze to warm cake. It should absorb quickly.
Slice the cake into 8 pieces with a sharp knife after cooling. Sprinkle powdered sugar (optional) and chopped pistachios on each piece on a plate.