
Honey Almond Cake with Raspberries, Orange and Pistachios
Ingredients (13)
- 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine-grain sea salt
- 4 eggs, beaten*
- 2/3 cup + 1 teaspoon honey, divided
- 1/4 cup extra-virgin olive oil
- One orange, preferably organic
- 6 ounces raspberries, preferably organic
- Sprinkle of powdered sugar (optional)
- 1/2 cup chopped raw pistachios
Directions
Learn how to make this recipe at Cookie and Kate