Honey Olive Oil Almond Cake

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Honey Olive Oil Almond Cake

  • 2 C. (8 oz) Almond Flour, firmly packed

  • 1 tsp. baking powder

  • ½ tsp. baking soda

  • ½ tsp. ground cardamom

  • ½ tsp ground ginger

  • ½ tsp. salt

  • 4 eggs

  • 2/3 C honey plus 1 tsp., divided

  • ¼ C Blood Orange Infused Olive Oil

  • 1 Orange, zest and juice of

  • 6 oz raspberries

Garnish

  • Optional dusting of powdered sugar

  • ½ C. chopped raw pistachios

Preheat oven to 325°F.  Grease a 9-inch cake pan, line with parchment paper and grease again.  

In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and salt.

In another bowl, using a whisk beat your eggs, then whisk in the honey, blood orange infused olive oil and the zest of your orange.  

Pour the wet ingredients into the dry ingredients and stir until few clumps remain.  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 pan on a wire rack and allow to cool.

Combine ¼ cup orange juice with 1 teaspoon honey in a small sauce pan over a low heat until honey is blended in with the juice.

Brush the orange glaze over the warm cake.  Once the cake is cool turn out the cake onto a plate, cutting board or cake stand.  When ready to serve cut into 8 and garnish with chopped pistachios, orange zest and a dusting of powdered sugar if desired.


Serves 8 


Seasonal Recipesnothyme