Updated: Oct 14, 2020
This gluten-free cake is guilt-free, easy to make and wonderfully fragrant, thanks to the cardamom, orange and pistachios. We left out the raspberries, but it is no doubt even more delicious with them included. A grown-up, subtle cake for afternoon tea...
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 Domaine de Gerbaud extra-virgin olive oil
One orange, preferably organic
6 ounces raspberries, preferably organic
Sprinkle of powdered sugar (optional)
½ cup chopped raw pistachios
Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (springform pan for example) 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 centre 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 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.
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.
Recipe courtesy of: www.cookieandkate.com