Gluten-Free Honey Almond Cake with Raspberries, Orange and Pistachios

Ingredients

Contains: egg, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 3 eggs, beaten
• ⅔ cup + 1 teaspoon honey, divided
• ¼ cup extra-virgin olive oil
• One orange, preferably organic
• 6 ounces raspberries, preferably organic
• Sprinkle of powdered sugar (optional)
• ½ cup chopped raw pistachios

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C). Line the bottom of a 9-inch round cake pan with parchment and lightly grease the sides with a little of the olive oil.

2. Finely grate the zest of the orange, then cut it in half and squeeze out the juice, keeping both for the batter.

3. In a large bowl, whisk the almond flour, baking powder, baking soda, ground cardamom, ground ginger and sea salt until evenly mixed, breaking up any lumps.

4. In a second bowl, whisk the beaten eggs, 2/3 cup of the honey, the olive oil, the orange zest and the orange juice until smooth.

5. Pour the wet mixture into the dry ingredients and fold gently until just combined. Spread the batter evenly in the prepared pan.

6. Toss the raspberries with the remaining 1 teaspoon of honey, scatter them over the batter and press in lightly. Sprinkle the chopped pistachios over the top.

7. Bake for 40 to 45 minutes, until golden, set in the center and a toothpick comes out clean. The center should reach 160°F (71°C).

8. Cool the cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. Dust with powdered sugar if using, then slice and serve.