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Honey Almond Cake with Raspberries, Orange and Pistachios

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Honey Almond Cake with Raspberries, Orange and Pistachios

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Description

Super simple, moist and delicious almond meal and honey cake! 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.

Ingredient:

  • 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
  • Garnish
  • Sprinkle of powdered sugar (optional)
  • ½ cup chopped raw pistachios

Step By Step: