My friends and I are going glamping this weekend. That is to say, glam camping. The guys initially wanted to rough it in the woods, but us ladies slowly turned it into a comfortable cabin-at-the-lake-with-a-full-kitchen-and-a-clean-toilet situation.
We almost cancelled yesterday due to a rainy weather forecast, but concluded a silly seven-person conference call (iPhones can do that?!) by deciding to go for it. I could care less if we sit inside while it rains tomorrow. I’m giddy at the prospect of leaving all work-related materials behind and goofing around with friends all weekend long.
On my list to pack: sunscreen, swimsuit, Scrabble, magazines, at least three bottles of Champagne (bubbly is the new beer, you heard it here first) and this glorious, gluten-free almond meal and honey cake. The cake is made with almond meal, a few eggs and olive oil. It’s sweetened with honey and topped with an optional, light sprinkle of powdered sugar. Add to that a few additional layers of fragrant flavors: heavenly orange zest, a hint of floral cardamom, ripe raspberries and raw pistachios. Three of my friends are gluten-free eaters and this is a cake that we can all share.
The cake comes from my friend Kimberley’s gorgeous new cookbook, Vibrant Food. If you’ve visited Kimberley’s blog, The Year in Food, you may already be familiar with her produce-focused recipes. Kimberley treated me to a review copy, which sent me into an inspired tizzy when I flipped through the first few pages. The seasonal organization is brilliant and the vibrant photos capture the essence of each dish. I’m not gushing about this book because Kimberley is a blogger pal—this book is truly stunning.
Let’s see, what should you know about this cookbook? The recipes are simple, elegant and clean. Every recipe has a photo. Kimberley doesn’t mention it much, but she avoids gluten herself. As a result, there isn’t much flour in the recipes and when there is, she provides a gluten-free alternative. Several recipes contain meat and fish, but produce is always the focus.
A few of the recipes call for more unusual types of produce—like this cake is topped with quince, which I’ve never seen around here but never looked for, either—but those recipes feature an adaptable base. It’s my new favorite cookbook. If you’d like a copy, you can get it on Amazon here. Signing off to glamp!
Gluten-Free Honey Almond Cake with Raspberries, Orange and Pistachios
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
Super simple, moist and delicious almond meal and honey cake! This cake is gluten free and paleo friendly. Feel free to change up the flavors (see notes on how to do so). I think a lemon blueberry version would be delicious.
- 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
- 4 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
- Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter and dust with almond flour/meal.
- In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, 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 raspberries. Pour the mixture into your prepared pan.
- Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack 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.
- Once the cake is cool, use a sharp knife to slice into 8 pieces. Transfer each piece to a plate, sprinkle with powdered sugar (optional) and finish with a sprinkle of chopped pistachios.
Recipe adapted from Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season by Kimberly Hasselbrink. Orange-honey glaze adapted from Tessa’s gluten-free lemon pound cake.
*Egg update: The original recipe called for 3 eggs. After more experience baking almond flour-based cakes with this formula, I recommend using 4 eggs for a more consistent rise through the center, and an easier time slicing the cake.
Why buy organic? Conventionally grown raspberries and the zest of conventionally grown oranges are typically pretty high in pesticides.
Storage suggestions: Store this cake in the refrigerator, covered, for longevity. Those juicy berries make this cake more quick to spoil at room temperature.
Change it up: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with fruit instead of powdered sugar and pistachios. If you omit the fruit completely, the cake will be done somewhere around 35-40 minutes. If you add additional fruit, you’ll need to bake longer.
I usually don’t bother leaving comments but this cake is truly unbelievable. One of the best things I’ve ever eaten, full stop. I’m on a temporary gf diet and I can guarantee this one’s coming with me when my diet is back to normal. I made a half quantity in a 7” tin. Perfect. Words are inadequate. Thank you for something truly special.
I agree, 100%, and I don’t normally leave comments either but I just couldn’t help it. Absolutely amazing. Perfectly moist and orangey. Delicious! I might cut down on some of the honey if I start to make this all the time now, though.
This is an excellent cake, Kate! You can’t even tell it’s gluten-free and the orange flavor running throughout is lovely. I did use orange blossom honey in this recipe.
I made this cake for a potluck where one of the guests was gluten and dairy intolerant. I was pretty skeptical honestly- I’ve never had much luck with ‘healthy’ cakes before, and I was worried the olive oil would taste too strong. Even when I was baking the cardamom scent was SO strong and I worried it was too much. But, I persevered because every recipe I’ve made from this website has knocked my socks off. Guys, this cake is AMAZING. Four of us finished the whole thing in one night. Best cake I’ve ever made by a long shot, and I’ve been baking for years. Its fragrant without being overwhelming and the texture is moist and crumbly in exactly the right way. It’s quite beautiful as well. I made it exactly as the recipe says except I subbed half the honey for brown sugar because I ran out of honey. One word of warning- take the advice to use a springform pan if you have one. I don’t have one small enough, and it ended up breaking clean in two when I tried to remove it from my regular pan. Not an issue for me, it was just for something casual, but worth knowing.
If anyone is reading, I would love some advice- do you think it would be possible to make a larger batch of the batter and use it in a larger cake tin without messing up the texture? I would love to make this for a larger group of people. If so, how long and at what temperature should it be baked for say, twice as much?
Hi Sofie, could you please tell me how much quantity of brown sugar did you substitute for half of the honey in the recipe. Unfortunately I couldn’t find those details in the recipe above but would love to hear your take on this. Also did you substitute light or dark brown sugar?
I love your blog and recipes but this cake did not turn out well for me. The centre completely collapsed in and it took close to an hour to bake.
This is one of my absolute favorite cake recipes. So simple, and so delicious! I love that it’s fluffy and moist, and not too sweet.
I did have trouble with the baking time last time I made it—at 40 minutes, my cake was almost burnt on top (though baked very well inside). It could totally be my new oven—it sadly doesn’t have a transparent door that I can peek through, and it’s totally possible the oven runs hot. But if you can, take a peek at 35 or so minutes to make sure your cake is doing alright.
Can I use chia seed eggs instead of eggs? Thanks
You could try it, Karen!
I make this recipe all the time..people love it, particularly when it’s warm. Just wanted to say I’m cooking one in the oven now. trying coconut syrup instead of honey because I didn’t have any and my favourite fruit by far in this cake is blood plums. Every one wants the recipe. It’s so hard to get a great gluten free caked this is just delicious and stays moist…but it never lasts very long.
Do you think I could use all purpose flour? Don’t have almond meal at home!
I haven’t tried this one with other flour, sorry!
Can I use sugar instead of honey ? (Or maybe maple or agave stripes?)
Real maple syrup would be your best bet, followed by agave syrup. Sugar wouldn’t work as well, since this recipe is dependent upon the liquid sweetener’s moisture content. Hope that helps!
Would it be alright to cook this in a loaf pan? Looks delish can’t wait to make it
You sure can! Be sure to grease and dust it with flour. Same temp. Bake until the cake is deeply golden brown, the center is firm to the touch, and a toothpick inserted in the center comes out clean, 1 hour 5 minutes to 1 hour 15 minutes.
Made this cake today and kept it in the oven 50 minutes. The center isn’t even close to fully baked while the rest is more than done. Double checked the recipe and followed it to a tee.
I wonder if your baking powder was dead. That could possibly make the cake not rise enough to heat through correctly.
This is the best thing I have ever made with almond flour. Outrageous. I didn’t have fresh berries to put in, put a little organic almond extract and squeezed a blood orange over it. Didn’t bother heating it with honey, lol. Even still…. AMAZING. And no refined sugar! Make it!
Sensational cake; made exactly as per the recipe. Thank you so much – will be a favourite and naturally gluten free is a real bonus!
Thank you, Margie! I appreciate your review.
Hi! I’m looking to make this for Mother’s Day but I wasn’t sure if I needed one or two cups of almond flour because 8 oz is only one cup. Thank you!
Kate, this cake was absolutely wonderful! I didn’t have enough almond meal at home and used 1 cup almond meal and 1 cup wholewheat flour, and it still turned out wonderfully.
I’m happy to hear that, Vicky! Thank you for sharing.
This looks absolutely delicious and I will make one this week-end. Do you think this could work with orange blossom water instead of freshly squeezed orange juice ?
Hi Lubna! I like the idea of orange blossom water. Its flavor is far more intense than fresh-squeezed orange juice, though, so you might only need to use a teaspoon or two. In fact, I’d probably combine a teaspoon of it with the orange juice called for here—that’s probably your best bet.
I made this cake for my birthday and it was absolutely gorgeous. I burnt it a bit because I was out in the garden but it was still beautifully moist inside. I’ll definitely be making this again.
Hello!!! I m so tempted to try this out. I have a query regarding raspberries…. Will frozen raspberries work well too???
Thanks much :)
Hi Tanisha! I think frozen berries will work well, just haven’t tried to be sure! I would add them when they’re frozen (not thawed). Your cake might need a few extra minutes in the oven. My number one tip with this cake is to be sure you’re packing the almond flour into the measuring cup like you would with brown sugar.
This was SO delicious! I’m not much of a baker, so I wasn’t sure how it would turn out, but made this for my husband’s birthday last night and it was fantastic. Came together so quickly and easily! I played with the recipe a little – omitted the raspberries and ginger, increased the cardamom to 1 tsp and added fresh chopped rosemary, and added some lemon juice to the glaze for a little extra acidity. The best part was that we could enjoy this as a special treat while adhering to our Mediterranean diet. Will make again and again!
I’ve tried a few of your recipes, and I usually like them, but I didn’t have success with this cake, although I followed your recipe to a tee. The cake was too moist and too sweet; and it sank in the middle. I am not feeling encouraged to try this recipe again. If I did, I would cut back on the honey, orange juice, and bake the cake longer maybe.
Also, I think it would be helpful if you mentioned in your recipe that more baking time is needed if one’s not using a springform pan. I baked in a loaf pan for 40-45 minutes, and I’m wondering if the cake is even fully baked.
Hi Aurora, I’m sorry you didn’t have luck with this recipe. The key is to pack the almond flour in the measuring cups—if you measure it like regular flour, you will not use enough. Baking times always vary if you change the pan used; there are so many pan sizes on the market that I’m unable to offer full guidance on every option. Here’s a helpful chart on pan sizes and conversions.
I made the cake as written but without fruit. It baked in 37 minutes. I was nervous it was overdone because so dark, but I think the color is due to the honey? I discovered I did *not* have oranges in the fridge like I’d thought, so spread the top with fine-cut orange marmalade warmed in the microwave. It was delicious. Mine did sink in the middle a bit, but I think that was because I used eggs right from the fridge. Room-temperature eggs are better for rising in baked goods.
Hi Cathy! It could have been the darker color of sweetener, but I’m happy it tasted delicious! Yes, room temperature seems to work out better than eggs that are really cold. I appreciate you taking the time to review.
I made this and loved it. I made it again and shared with friends.
They too loved it.
My cake is still baking, and granted, I don’t have the best oven. The cake has browned a fair bit on the top, but the inside is not yet done, and in fact sunk! I did replace the raspberries with frozen blueberries that I defrosted beforehand, and there was a fair bit of liquid. I drained most of it…but I think that extra liquid is affecting my baking time….I hope it turns out ok!! Fingers crossed.
Also, I’m going with a orange blueberry flavor? Those were the ingredients I had haha
I normally don’t leave comments, but this a truly amazing naturally sweetened cake I have made. I have made numerous naturally sweetened desserts that turned out to be duds. This one is for the cookbooks!
I’m so happy you did, Aishwarya! Thank you for your review.
The cake came out quite well — I love the fact that it wasn’t super sweet, even though I used the full amount of honey it calls for (I tend to cut the sugar by 1/3 to 1/2 in most cake recipes since they’re super sickly sweet).
It took about 55 minutes for mine to fully bake through — at 40, the cake had just finished setting up.
If you’re looking to transfer the cake to a dish or a cardboard round for presentation — line your pan with parchment!!. Even using a well oiled/almond-flour’d 9″ springform, the cake stuck to the pan with a vengeance. I had to use a thin metal bench scraper and long offset spatula to fully detach the cake from the springform base and transfer it to a cake plate.
Looking forward to making this cake again — next time I’m thinking fresh figs — cut into pieces for the inside of the cake, and then put some round slices of the figs on the top of the batter before baking.
This came out great! I used mini loaf pan because of my oven and just reduced the temperature to 315 and did it for 25 minutes. I’m semi-high-altitude and my small oven is not the best but even so it came out moist and texture is good!
Any tips on how/if I can do this recipe as mini muffins or cookies? Looking for bite size servings.
Hi Kelli! That is an interesting idea. I haven’t tried it, so I’m not sure it will hold up the same. But if you do, I would suggest muffins vs cookies and cook for less time. Likely half, but I can’t be certain without trying it.
Hi! I have ground extra fine almonds. Would it work to replace almond flour?
Hi Mel, Almond flour is best option here. I’m not sure if that’s what you are referring to in extra fine almonds?
Wonderful recipe!! Very delicious
Thank you, Stefani!
Can I use an eggreplacer for this ? Bobs red mill egg replacer or flax egg or banana or applesauce or aquafaba or anything else ?
Hi V! I’m sorry, the eggs are absolutely essential to this cake. Do not attempt with flax eggs, unless you want gross almond pudding! Almond flour is tricky.
I have made this twice with bob’s red mill egg replacer and it’s worked perfectly! The only thing I’d say is that the egg replacer is a little drier than normal eggs, so I added a splash of water when mixing the wet and dry ingredients to make the batter more spreadable.
This cake is fantastic, and so simple. A great consistency, moist, and I love the orange zest flavor. I skipped the glaze on top as I found it was already sweet enough for my taste. Thanks for another great recipe!
This recipe looks amazing . Would love to try. However, could I use dried raspberries instead? Thanks :)
Hi Alina! I don’t think dried would give you the same result as this was designed with fresh. It would need to be tested to make sure and see if other elements would need to change. Sorry!
Hi Kate, just bought your cookbook and absolutely love your blog. My go to resource. This cake sounds like it could really hit the spot BUT any chance I could get away with using flax eggs instead? Please say yes…! Thank you x
Unfortunately, I don’t find flax eggs work with almond flour as it is just too deliciate.
This recipe is delicious, Kate! It’s one of my go-to cakes, and I’m here with a question: do you think this would work well as a layered cake? I’m thinking of baking two rounds and making either a raspberry or pistachio filling. Any thoughts? I’m a little worried that the cake is too soft to stand up to this.
Hi Ellen! I’m glad you love it. It is more delicate than a traditional cake. But, you could try it! If it’s not too heavy, it should be ok. That sounds delicious!
Hi! This looks delicious!
1) How many lemons do you think I would need to sub for the orange? Both for liquid and zest? Also,
2) do you think should leave off the pistachios if use lemon? May use raspberries or blueberries.
3) If I don’t have honey, can I use equal amount of maple syrup?
Hi Fleur! Although I haven’t tried it, you could do all the above with just an ingredient change and it should work. I hope it turns out for what you would like.
Ok thanks. Since I don’t like fresh raspberries, I’m thinking of skipping it completely. Would the measurement of the other ingredients change then?
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with fruit instead of powdered sugar and pistachios. If you omit the fruit completely, the cake will be done somewhere around 35-40 minutes. If you add additional fruit, you’ll need to bake longer.
I am about to make this cake (using blueberries). How far in advance can I make this cake and serve successfully?
Hi Diane! I believe I sent you an email today. You should be fine, per our email. Just keep it refrigerated.
Can I make the glaze after the cake has already cooled?
Hi there, yes, I think so—it just may not sink in so readily.
This recipe yields an absolutely amazing cake! This is now my go-to recipe for honey cake to celebrate the Jewish new year (Rosh Hashanah and Yom Kippur). I just leave out the fruit and it’s perfect. (One day I will have to try it with the fruit!)
Last year I brought this cake to a family gathering of 30 people thinking only those who are gluten-free would enjoy it. However all the “gluten eaters” loved it and said my cake was much better than the traditional wheat-based ones at the table.
I’m just about to make the cake again now so thought I’d let you know! We also love your fruit crisp recipes! ❤️
I love this cake! Have been making it for years….Wondering if the amount of honey changed? It seemed a lot sweeter. Maybe with the addition of the 4th egg? Thanks!
Hi Amyjo! I’m happy to hear this has been a cake you have been making for awhile. I do go back to recipes to make adjustments based on learnings, but this hasn’t been one of them. I did make a note on 3 vs 4 eggs, but didn’t change the recipe.
I am not a baker, but I love this recipe! It’s not too sweet and comes out more like a denser coffee cake or a fruit bread. I’ve done it in the past with blueberries – yum. This time I did it with a ton of fresh cranberries and added some OJ to the batter so it needed more time in the oven, but turned out delicious again. Thank you!
Wonderful, Bhavana! Thank you for your review.
This cake was amazing! I’ve only recently gotten into keto baking and this is my favourite recipe so far! Tastes just like cake!
This cake was amazing! I’ve only recently gotten into keto baking and this is my favourite recipe so far! Tastes just like cake! It sunk a little in the middle but I loved it.
This cake is delicious!!!! Thank you so much for this wonderful recipe. I made it exactly as the recipe read. One question though. If I were to make it again to be SCD friendly, how do you think it would it do without the baking powder (I would use only baking soda)?
Thank you for your review!
Hi, I love your recipes and am really excited to try! Unfortunately raspberries aren’t in season for us right now. Would it be okay to use frozen raspberries instead?
Hi! I think frozen berries will work well, just haven’t tried to be sure! I would add them when they’re frozen (not thawed). Your cake might need a few extra minutes in the oven. My number one tip with this cake is to be sure you’re packing the almond flour into the measuring cup like you would with brown sugar.
This is one of the most delicious cakes I have ever baked — it’s quickly become a family favourite!
That’s wonderful, Suzanne! I’m happy to hear that.
Large eggs, and is it 8 ounces total for flour or per cup. I’ve obviously done something wrong. I packed the measuring cup. Batter very thin and at 45 minutes the center is like jelly. I’m a savory cook and am baking challenged!
Hi’m sorry this one didn’t work well for you. You packed two cups for almond flour? How many eggs did you use?
i don’t usually leave comments (in fact, this may be my first?) but this cake is so good! i made it for passover and everyone loved it, i got requests to make it again next year, and now the day after everyone is still talking about it. i don’t like pistachios so i swapped with hazelnuts but other than that followed it exactly and it came out wonderful! will definitely be bookmarking this for future passover bakes. i also made another cake from this blog for last year’s seder and it was also exceptional; i believe it was the almond flour cake with roasted strawberries.
I followed the recipe almost exactly except I did not add the raspberries but chopped walnuts instead. .
It came out perfect! I am Greek decent and we make many desserts adding syrups to ‘out of the oven’ cakes…
I was looking for a gluten free and no-sugar-added cake to have available at time, to substitute for ‘Karidopita’ the Greek Honey cake.
Mum and I have just started following you and we love your recipes! We tried one of your almond cakes recently and it was to die for!
I’m on a modified paleo/keto diet for health reasons and was wondering whether I could skip the honey in this recipe and instead perhaps use frozen berries or top up on the oil to compensate for the decreased liquid?
Thank you! Really looking forward to trying this!
I love that you both are enjoying my recipes. Unfortunately, changing a liquid ingredient would require a new recipe. Sorry to disappoint I don’t have a straight forward answer.
I am newly gluten free and found your recipe online. We made this cake last weekend for my book club and everyone loved it! We omitted the raspberries, cooked it in a springform cake pan and lined it with parchment per another commenter’s advice. The honey and orange matched perfectly with our book discussion of The Murmur of Bees, by Sophia Segovia
Thank you for sharing, Meg! I’m happy to hear that.
When do I take it out of the pan – when it is already cooled?
Hi Ginger, see step 6.
I made this and it was absolutely astounding! I am a tried and true lover of so many recipes on this site, and this one was no exception! Question: is there a way these could be made as cupcakes?
I’m glad you loved it. I haven’t tried them as cupcakes so I can’t say for sure. If you do, they will need less time so I would watch them so they don’t burn.
The cake was awesome! Skipped the icing, it didn’t need it. Used lemon zest instead of orange. Yum. It was also very easy to make.
That’s great, Suzanne! I appreciate your review.
Is it 8oz or 16oz almond flour/ground almonds. 2 cups actually make 16oz.
My daughter made this with 2 cups ie 16oz and it worked really well. We are just not sure.
Hi Ruth, It’s actually 8 ounces weight, but two cups measured. Weight can vary for dried vs weight measurement. I hope that helps!
Do you think I could bake and freeze this cake without making it gummy or too moist? We are going camping this weekend for my birthday and wanted to take it with me . So I need to make ahead. Thoughts? Thanks!!
I haven’t tried it, so I can’t say for sure. Sorry!
I should have commented on this when I first made it. Loved it, and now have house guests but not much time (and I am gluten-free), so going to make again. I like that it is impressive and unusual, but pretty quick.
This is a family favorite! I use 1/2 cup maple syrup and frozen blueberries instead of honey and raspberries. Perfect every time!!
I’m glad you loved it, Jay! Thank you for your review.
Is it possible to bake the cake with the pistachios mixed in instead of putting them on top after the cake is cooled?
Hi Kara, I haven’t tried it so I can’t say for sure. If you try it, let me know!
Absolutely love this recipe since I found it in 2020! One question I have is, how can we prevent the bottom from getting soggy from sunken raspberries? This often happens when I try to cook in smaller tins (e.g., split the batter into three cakes). Thank you!!
Hi Elizabeth, great question. I haven’t made it in smaller tins. It could be there isn’t enough other batter to help it set up right and not evenly dispersed.
Just found this recipe. I want to try it with cinnamon and almond and vanilla extract. It will make a nice coffee cake (tasting like almond danishes I used to eat as a kid).
I was wondering if you considered whipping the egg whites to peaks before incorporating the dry ingredients? This might give the cake a lighter texture and make it easier to bake.
It’s a great gluten free cake. Similar to a swedish almond merengue (pavlova like) cake that only uses almond, sugar, and egg whites. But I want to try this one as it will be more of a cake.
If you try it, let me know! I like this best as written.
Amazing recipe :) If I were to replace almond meal with oat flour, do you think I would still need 4 eggs?
Hi Twinkle, this recipe was specifically designed for almond flour. I don’t know if oat flour would work, without modifications and creating a new recipe. Sorry!
This is a fabulous recipe and I love so many that you share with us. I’ve made a lot over the last couple of years and love how they have such beautiful flavours. Any chance you can put metric measurements in? Would make it so much easier for those of us outside the US.
Mary Lou Giuliano
Another VERY good recipe from this site! I did not have raspberries (sadly) so subbed blueberries and, I had only one egg…I used that egg plus two flax eggs and report excellent results. Can’t wait to make it again with raspberries, but the blueberry substitute was delicious too. I did add a touch of almond extract. Thanks!
Great recipe! I used lemon instead of orange. I liked them best the second day when they were chilled from the fridge and soaked-through with lemon juice, so delicious.
I’m happy you were able to enjoy it, Cait! I appreciate your review.
Has anyone tried this with flax or chia seed eggs?
I’m dying to make this but still can’t figure out how 8 oz. of flour equals 2 cups! I do understand that the almond flour/meal has to be packed down like brown sugar but am I supposed to start with 8 oz. and pack it down, or start with 2 cups (16 oz) and pack it down so that it ultimately measures 8 oz? Please, please let me know! Thank you.
Hi Debbie! Weighing tends to be more accurate. I assure you, this recipe is correct. If you have a kitchen scale, I would suggest using that.
Sooo looking forward to baking this cake.
Just a quick question, how important is the orange in this cake.. Can the glaze be omitted.. Will it affect the taste or texture of the cake?
Thanks in advance
Hi Umme! I find it really makes this cake stand out. I hope you try it!
After reading the comments I REALLY want to make this cake for my GF DF daughter but I have interstitial cystitis and cannot tolerate any food with acid (fruit, citrus). Can I leave out the orange glaze? I’m safe with blueberries or pears.
Hi, you can omit the glaze if you like. Let me know what you think. Maybe try my Classic Cream Cheese Frosting.
Hi Kate! I’m the one who asked about modifications because I have IC. I made the cake today and everyone loved it! I used cinnamon instead of cardamom, and I omitted the raspberries and the orange glaze. I baked it 35 min in a springform pan that was greased with coconut oil. After cooling I served it with coconut milk ice cream and blueberries. I’m so glad you created this recipe because when my GF, DF step-daughter comes to visit I need recipes that accommodate both our diet restrictions. This cake was a real hit and I will definitely make it again. Thank you!!!
Great to hear! I’m glad you were able to make it and it was enjoyed by all. I appreciate your review, Margaret.
After all of the rave reviews, I felt like this would be a hit at our Hanukkah dinner party. I used the “2x” function offered on the website. The cakes were somewhat moist but also kind of meh. I’ve been mulling it over (how could people be raving about this and it turn out just meh?). I figured it out! The “2x” function in the website don’t double the orange zest or the ok& honey that should go in the sauce.
I’m not giving up on this recipe— it has all the makings of splendor. Just: don’t trust that “2x” option posted by the site!
Here’s to next time!
Hi Claire, I’m sorry to hear that. I will take a look. Yes, everything needs to be increased in the recipe if you are making a double batch.
Your cake recipe is good but don’t worry about number of eggs. I put in three but with whits beaten to a meringue added at the end. Beatings egg whites separately solves problem of cake rising. Check out Foodessa ´s Clementine choco flourless almond cake. It’s divine, heavier yhan your recipe but delicious!
I made this cake earlier in the week, and it was delicious! I have been looking for my favorite high-protein breakfast cake made with almond flour, and this is it. The raspberries were delightful, and I am looking forward to trying it with other fruits as well. I did not have a springform, but I lined a cake pan with a circle of parchment, and it turned out great.
Jennifer B Kinghorn
Made this yesterday for my mothers weekly friends gathering of widows. They usually send back half of whatever I baked because they’re all over 70 and don’t eat a lot, especially sweets. She came home with an empty plate and a message from the ladies requesting that I add this to the rotation at the top of the list immediately. They ate it all. Every last crumb. Apparently it’s delicious but I wouldn’t know because they didn’t even send home my customary piece that they usually save for me. . A big hit!
That’s great to hear, Jennifer!