I have always liked using almonds in my cooking. They are a relatively inexpensive nut, low on the allergy scale, and really I just enjoy them. Since the dietary changes that have come about with knowing that Aneliese has Celiac Disease, almonds have become a major player in my flour mixes and recipes. And then as we have some friends who have been following the GAPS diet, I wanted to have recipes that they were able to eat.
Sadiehad made a delicious almond cake one day and so a couple days later I had a craving. But it was too late at night to call her and while there are many almond cake recipes online, I couldn’t find just what I was looking for. Dan gives me a hard time for never following recipes anyways so I might as well make up my own. The first one turn out perfectly, the second one that I made to share with our food friends didn’t get cooked long enough. (Don’t turn the oven off to go to a creative play time and hope that your cake will finish cooking). The third one turn out nicely and the fourth I switched up some of the spices. I think it is a winner and worth my previous post about grinding almonds! Although you could save yourself that trouble and just buy the almond meal making this a very quick recipe. It has great flavor and is quite fluffy while still being very moist. I think that it will be a great base for adding other ingredients such as berries or using lemon and poppy seeds instead of orange and cardamom. The last one I made with cloves, nutmeg and cinnamon (forgot the ginger). I think this may be the the base for the “Pink” cake that Aneliese requested for her birthday. Did my daughter really ask for a pink cake AND pink ice cream?
Honey Almond Cake
- 3 eggs
- ½ c. Honey
- 2 c. Almonds
- Zest of 1 orange
- ¼ tsp cardamom
- ½ tsp sea salt
Pre-heat oven to 325 degrees F. Lightly grease an 8 inch round pan with oil (I use coconut oil or butter)
Separate the egg whites from the yolks and beat the whites until they form stiff peaks.
In another bowl mix honey, egg yolks, almonds, zest, spices and salt. Mix until well blended.
Gently fold in the egg whites until mixed. Pour into prepared pan.
Bake for 30 minutes or until the top is golden brown and the middle is set.