Ingredients
1½cupsalmond flour
1tspground cinnamon
¼tspground nutmeg
¾tspsalt
3largeeggs
¼cuphoney
2tbspneutral tasting oil
7ozgranny smith apple,peeled and cut into thin matchsticks, or grated coarsely
½cupsugar,powdered
2tbsphoney
1tbspalmond milk,or water
¼cupalmonds,sliced
Preparation
Preheat the oven to 325 degrees F. Grease an 8-inch cake pan and place a round of parchment in the bottom of the pan.
In a medium mixing bowl, whisk together the almond flour, cinnamon, nutmeg, and salt. Make a well in the center of the flour, then add in the eggs, honey, and oil.
Whisk wet ingredients together in the middle, then gradually whisk in the flour from the sides of the bowl. Continue whisking until the batter is smooth. Stir in the julienned or grated apple.
Pour the batter into the cake pan, taking care not to move the parchment around. Spread out the batter in an even layer using an offset spatula or butter knife, then tap the cake pan against the countertop to remove any air bubbles.
Bake the cake for 30 minutes, until it is browned around the edges and a toothpick inserted in the middle comes out clean. Y
In a small bowl, stir together the sugar, honey, and almond milk. Cover the bowl and set it aside until needed.
Toast the sliced almonds in a skillet over medium heat for about 5 minutes until they are lightly browned. Shake the pan often so that the almonds are browned evenly. When they are done, immediately transfer to bowl to cool.
Allow the finished cake rest for 5 minutes, then run a knife around the edge of the pan to and invert the cake to a cooling rack. Peel the parchment off the bottom of the cake and flip it right side up.
While the cake is still warm, pour the glaze over the top. Spread the glaze so that it drips over the edges of the cake. While the glaze is still wet, sprinkle the almonds on top.
Let the cake cool to room temperature and serve. The cake can also be made and glazed up to a day ahead.
