Ingredients
2cupsalmond flour
1tsp.baking powder
½ tsp.baking soda
½ tsp.ground cardamom
½ tsp.ground ginger
½ tsp.sea saltfine-grain
4eggsbeaten
⅔cuphoney
¼ cupextra-virgin olive oil
1orange
6oz.raspberries
sprinklepowdered sugaroptional
½ cuppistachiosraw , chopped
Preparation
Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan with butter and dust with almond flour.
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 the juice. Combine the juice with 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 pieces. Transfer each piece to a plate, sprinkle with powdered sugar, and finish with a sprinkle of chopped pistachios.
