Name: Gluten-Free Honey Almond Cake with Raspberries, Orange and Pistachios
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cardamom; ½ teaspoon ground ginger; ½ teaspoon fine salt; 4 eggs, beaten*; ⅔ cup + 1 teaspoon honey, divided; ¼ cup extra-virgin olive oil; One orange, zested; 6 ounces raspberries; Sprinkle of powdered sugar (optional); ½ cup chopped raw pistachios

Gluten-Free Honey Almond Cake with Raspberries, Orange and Pistachios

This almond flour and honey cake it super simple, moist and delicious! This cake is gluten-free and paleo-friendly. Feel free to change up the flavors (see notes on how to do so). I think a lemon blueberry version would be delicious.

55 min total 10 min prep 45 min cook 8 396 cal

Instructions

Tap a step to mark it done

1 Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan** with butter and dust it with almond flour.
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. 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 raspberries. Pour the mixture into your prepared pan.
4 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.
5 Once the cake is out of the oven, slice your 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.
6 Once the cake is cool, use a sharp knife to slice into 8 pieces. Transfer each piece to a plate, sprinkle with powdered sugar (optional) and finish with a sprinkle of chopped pistachios.