We don't eat much in the way of cake, cookies or cupcakes. We do our best to stick to fresh fruits as "dessert".
However once in awhile and on special occasions we like to have a treat.Coming up with gluten free & processed sugar free treats that taste great can be a challenge.
This recipe is super easy and it's a yummy treat.
We also topped it with whipped cream 😋
Camryn gave it a thumbs up👍
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 nutmeg
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 berries, preferably organic (I used blueberries because it was I had, but raspberries or strawberries work great too!)
Preheat the oven to 325. Grease a 9-inch pan (I used a springform bundt pan) with butter/coconut oil and dust with almond flour/meal.
In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, nutmeg, ginger and sea salt.
In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the berries. Pour the mixture into your prepared pan.
Finally used my bundt cake pan for the first time ever!
Bake for 45 to 50 minutes, until the cake is deeply golden brown and the center is firm to the touch. A toothpick inserted in the center should come out clean. Allow cake to cool to room temperature.
Once the cake is out of the oven, slice your orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in for a sweet citrusy goodness! 🍊
Once the cake is cool, top with whipped cream & more fresh berries & enjoy! 🍰😘