Gluten-Free Honey Almond Cake With Raspberries, Orange And Pistachios
Indulge in the delightful flavors of this almond raspberry cake, infused with aromatic spices and a hint of orange zest. This moist and tender dessert embodies the perfect balance of sweetness and nuttiness, enhanced by a luscious orange-honey glaze. With juicy raspberries scattered throughout and a final sprinkle of chopped pistachios, each bite of this cake is a delightful treat for the senses.
— Constant Cookbook
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-grain sea salt
- 3 eggs, beaten
- ⅔ cup + 1 teaspoon honey, divided
- ¼ cup extra-virgin olive oil
- One orange, preferably organic
- 6 ounces raspberries, preferably organic
- Sprinkle of powdered sugar (optional)
- ½ cup chopped raw pistachios
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter 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. 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.
- 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 your orange in half and squeeze out 1/4 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, 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.
Cook Time
45M
Prep Time
PT10M
Yield
8
Nutrition
- Calories: 395 calories
- Sugar Content: 28.1 g
- Sodium Content: 247.5 mg
- Fat Content: 23.6 g
- Saturated Fat Content: 3.1 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 38.6 g
- Fiber Content: 6.9 g
- Protein Content: 10.6 g
- Cholesterol Content: 69.8 mg
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