Honey Almond Cake with Raspberries, Orange and Pistachios

Serves: 8 Save

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

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