One of my sisters-in-law asked me if I had a cake recipe that used almond flour – this one is for you Roo! We like this cake as it is reminiscent of the flavour of marzipan without the intense sweetness. I like to serve it drizzled with a bit of honey and sprinkled with sliced almonds. You could also serve it with fruit or whipped cream.
Preheat the oven to 325 degrees F. Line a springform pan with parchment paper. Grease the sides of the pan with olive oil and then dust with almond flour to coat the pan.
Combine the wet ingredients:
• 2 cups of almond flour, packed into measuring cup
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. almond extract
In another bowl mix the wet ingredients:
• 5 eggs, beaten
• 2/3 cup of honey
• 1/4 cup olive oil
• zest of one orange
Combine the wet and dry ingredients and pour into the prepared pan. Bake for 30 to 35 minutes until the top springs back. Check a bit before this as burnt almonds do not smell good! Cool on a rack and when cool, remove cake from pan.
• warm honey (a small amount)
• a couple tablespoons of sliced almonds
Cut slices and drizzle a bit of warm honey over each slice, sprinkling with sliced almonds for added texture.