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Honey Almond Cake with Raspberries, Orange and Pistachios
from Cookie + Kate

Name: Honey Almond Cake with Raspberries, Orange and Pistachios
Prep time: 10M
Cook time: 45M
Total time: 55M
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

Ingredients

You need 13 Ingredients

½ cup chopped raw pistachios

Sprinkle of powdered sugar (optional)

6 ounces raspberries, preferably organic

One orange, preferably organic

¼ cup extra-virgin olive oil

⅔ cup + 1 teaspoon honey, divided

3 eggs, beaten

½ teaspoon fine-grain sea salt

½ teaspoon ground ginger

½ teaspoon ground cardamom

½ teaspoon baking soda

1 teaspoon baking powder

2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

Steps

Showing 3 out of 6 Steps

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

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Cookie + Kate