Honey Almond Cake with Raspberries, Orange and Pistachios
Total Time
55 minutes
Prep Time
10 mins
Cook Time
45 mins
Rating
4.8 out of 5 stars
(87)
Ingredients
8 servings
- 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
- 4 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
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Preparation
Step 1
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.
Step 2
In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger, and sea salt.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
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Chef's notes
Recipe adapted from Vibrant Food:
Celebrating the Ingredients, Recipes, and Colors of Each Season by Kimberly Hasselbrink. Orange-honey glaze adapted from Tessa’s gluten-free lemon pound cake.
*Egg update:
The original recipe called for 3 eggs. After more experience baking almond flour-based cakes with this formula, I recommend using 4 eggs for a more consistent rise through the center, and an easier time slicing the cake.
Why buy organic? Conventionally grown raspberries and the zest of conventionally grown oranges are typically pretty high in pesticides.
Storage suggestions:
Store this cake in the refrigerator, covered, for longevity. Those juicy berries make this cake more quick to spoil at room temperature.
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 fruit instead of powdered sugar and pistachios. If you omit the fruit completely, the cake will be done somewhere around 35-40 minutes. If you add additional fruit, you’ll need to bake longer.
