You never know until you try. It’s a good attitude to have, and a positive one at that. I know a lot of people don’t tend to like trying certain recipes in-case something goes wrong, or it can’t be saved, etc. But I’m finding that the more I just give things a go, the more fun it becomes. That was how this cake came about. Originally I had stumbled across a recipe for cornflour cookies which looked very interesting, and which had at least one enthusiastic reviewer. But I found their texture a bit odd – bordering on unpleasant, although their flavour was great. It was fun testing out making shapes and things with them as well and thanks to that I now have two great ideas for shapes to make the next time I do malleable cookies! But as I said, that recipe wasn’t such a winner and I wanted to bring something nice to Fiesta Friday as I didn’t bring anything along last time.
I had found this recipe earlier on in the week, and it had glowing reviews. Not to mention the author’s blog was beautiful, and their photography superb. The lure of getting to test out a recipe for a cake that was gluten, dairy and refined sugar free was too strong to resist! One thing I will say is that this cake is also extremely simple to put together, and I mean extremely. It took me less than fifteen minutes to have the batter done and the cake cooking in the oven. I did have to make adjustments, however, as I believe our extra large eggs and using frozen, and then defrosted raspberries made the mix too moist. I simply added a bit more almond meal, until I liked the look of the mix, and then popped it in the oven. It came out very moist, delicate and absolutely delicious. Dad and I scoffed a piece the moment the photography was done!
Cookie and Kate’s
Gluten-Free Honey Almond Cake with Raspberries, Orange and Pistachios (Or Almonds, in my cake)
Serves: 8, Prep: 10-15 mins, Cook: 45-55 mins
- 2 cups almond meal, firmly packed
- 1 tsp baking powder
- ½ tsp bi-carbsoda
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ½ tsp sea salt flakes
- 3 eggs, beaten
- ⅔ cup + 1 teaspoon honey, divided
- ¼ cup extra-virgin olive oil
- Zest of 1 orange
- Juice of 1/2 an orange
- approx. 150-160g raspberries, preferably fresh
- TO DECORATE: Icing sugar, 1/2 cup chopped raw pistachios, or a handful of slivered almonds
- Preheat the oven to about 160C. Grease a 9-inch/21 cm springform cake pan with butter and dust with almond meal.
- In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt. Toss in the raspberries. (I found this helped them not to sink)
- 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, and fold gently until combined.
- Bake for 45 to 55 minutes, or until the cake is deeply golden brown and the centre is firm to the touch. Or until deeply golden brown and a skewer inserted in the centre comes out clean. 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 (I only had to use half the orange to get that much). 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.