Honey Almond Cake with Raspberries, Orange and Pistachios Recipe – Know the Secret Tips :- During the upcoming weekend, my buddies and I are planning to go camping. To put it another way, luxuriant camping. The boys had the intention of roughing it in the woods at first, but we ladies gradually transformed it into a cosy lodge near the lake that included a fully-stocked kitchen and a clean bathroom.
Honey Almond Cake with Raspberries, Orange and Pistachios Recipe – Know the Secret Tips
With a rainy weather prediction, we were on the verge of cancelling yesterday’s event; but, after a ridiculous seven-person conference call (iPhones are capable of doing that! ), we ultimately decided to go ahead and have the event. If we want to remain indoors when it rains tomorrow, I couldn’t care less about it. As I prepare to leave all of my work-related belongings behind and spend the entire weekend mingling and having fun with my pals, I can’t help but feel excited.
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
- 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
INSTRUCTIONS
Put the oven on to a temperature of 325 degrees Fahrenheit. Prepare a springform pan measuring 9 inches in diameter by greasing it with butter and then dusting it with almond flour or meal. A large mixing basin should be used to combine the almond meal, baking powder, baking soda, cardamom, ginger, and sea salt. Whisk all of these ingredients together.
Eggs that have been beaten, honey, olive oil, and the zest of your orange should be mixed together in a separate bowl. To ensure a thorough mixing, use a whisk. Incorporate the liquid components into the dry ones.
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The raspberries should be folded in carefully after the mixture has been stirred until there are only a few clumps left. Once the pan has been prepped, pour the mixture into it. The cake should be baked for forty to forty-five minutes, or until it has a golden brown colour and a centre that is firm to the touch. Ensure that the cake is placed on a wire rack so that it may reach room temperature.
Once the cake has been removed from the oven, proceed to cut the orange in half and extract a quarter cup of juice from it. Put the juice and one teaspoon of honey into a small pot and mix them together. The honey should be stirred into the juice while it is being heated over medium heat until it is completely incorporated.
While the cake is still warm, brush the orange-honey glaze over it. It should be absorbed immediately.
Once the cake has cooled, cut it into eight equal pieces using a knife that is very sharp.
Place each individual piece on a dish, then finish it off with a dusting of powdered sugar (this step is optional), and complete it with a sprinkling of chopped pistachios.
Nutrition
- Serves 8
- Amount Per Serving
- Calories 396
% Daily Value - Total Fat 23.6g 30%
- Saturated Fat 3.1g
- Trans Fat 0g
- Polyunsaturated Fat 2.4g
- Monounsaturated Fat 7.5g 0%
- Cholesterol 69.8mg 23%
- Sodium 240.5mg 10%
- Total Carbohydrate 38.9g 14%
- Dietary Fiber 6.9g 25%
- Sugars 28.1g
- Protein 10.6g 21%
- Vitamin A4%
- Vitamin C21%
- Calcium12%
- Iron13%
- Vitamin D4%
- Magnesium6%
- Potassium7%
- Zinc6%
- Phosphorus14%
- Thiamin (B1)9%
- Riboflavin (B2)10%
- Niacin (B3)3%
- Vitamin B612%
- Folic Acid (B9)6%
- Vitamin B127%
- Vitamin E5%
- Vitamin K4%
NOTES
Kimberly Hasselbrink’s book, Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season, served as the inspiration for this adaptation of the recipe. Tessa’s gluten-free lemon pound cake served as inspiration for her homemade orange-honey glaze.
*UPDATE: The original recipe indicated that there should be three eggs. Following additional experience with baking cakes made with almond flour using this recipe, I have found that using four eggs results in a more even rise through the centre of the cake, as well as makes it simpler to cut the cake into slices.
