From Cookie and Kate
Gluten-Free Honey Almond Cake with Raspberries, Orange and Pistachios
- Time
- 55 min
- Makes
- 8
- Ingredients
- 13
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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 salt
- 4 eggs, beaten*
- ⅔ cup + 1 teaspoon honey, divided
- ¼ cup extra-virgin olive oil
- One orange, zested
- 6 ounces raspberries
- Sprinkle of powdered sugar (optional)
- ½ cup chopped raw pistachios
Nutrition · per serving
- Calories
- 396 kcal
- Fat
- 23.6 g
- Fiber
- 6.9 g
- Sugar
- 28.1 g
- Sodium
- 240.5 mg
- Protein
- 10.6 g
- Trans fat
- 0 g
- Cholesterol
- 69.8 mg
- Carbohydrate
- 38.9 g
- Saturated fat
- 3.1 g
As published by Cookie and Kate.
The method
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