From the story: Beyond the Plate: Food as a Medium for Artistic Expression.
Enjoy this delightful cake that strikes the perfect balance of sweetness—mildly sweetened by the honey and stevia, while the berries add a burst of juicy raspberry bliss, and the spices enhance the underlying flavors. It’s incredibly easy to make, and its appearance and taste are just right, sure to impress anyone, even Goldilocks herself!
To ensure a smooth and efficient baking experience, I highly recommend placing all the ingredients on the counter before you begin. This simple step will make the preparation time fly by, allowing you to enjoy your cake even sooner! Happy baking!
Berrylicious Gluten Free Almond-Flour Cake With Honey And Raspberry Bliss
Ingredients
- 2 cups almond flour, firmly packed
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cardamom
- 1½ teaspoons ground ginger
- ½ teaspoon ground Cinnamon
- 2 pinches sea salt
- 5 medium to large eggs
- ½ cup honey
- 2 to 3 dropperfuls liquid stevia I use Trader Joe's
- ¾ cup olive oil for cake batter
- 6 ounces fresh raspberries for inside cake
- ½ teaspoon olive oil for greasing cake pan
- ½ teaspoon almond flour for dusting the greased pan
Topping (Optional).
- 1 ounce unsweetened freeze-dried raspberries or mixed berries I use Trader Joe's
- 4 ounces fresh berries (Optional) Can be all raspberries, or a combination of raspberries and your favorite other fresh berries for cake topping
Instructions
Cake.
- Preheat oven to 325℉ (163℃).
- Grease a 9-inch pan with olive oil (a Springform pan works best).
- Dust the greased pan with almond flour.
- In a large bowl, mix together almond flour, baking powder, baking soda, cardamom, ginger, cinnamon, and salt.
- In a separate bowl, combine eggs, honey, stevia, and the 3/4 cup olive oil. Mix well with an electric blender.
- Pour the wet ingredients into the dry ingredients, and mix with an electric blender just enough to thoroughly combine, but avoid overmixing.
- Gently fold in the raspberries with rubber spatula, fork, or spoon.
- Pour the mixture into the oiled and flour-dusted pan.
- Bake for 40 minutes, then check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done. If not, bake for an additional 5 minutes and recheck. The cake should be golden brown and the center should be firm to the touch.
- Once done, place the cake on a wire rack to cool slightly, then remove it from the pan onto a plate. It is now ready for the optional topping. (Cake is good to eat at this point or you can continue on to add the optional topping).
Topping.
- Option 1. While the cake is cooling, place the freeze-dried berries in a blender or Nutribullet, and blend for one minute or until they become a powder consistency.
- With a spoon, sprinkle the berry powder over the cake and onto the sides to create a deep pink/reddish color.
- Option 2. Add the additional berries on top and arrange them in any design you like.
Notes
Embrace your creativity and elevate this recipe by exploring various delightful additions! Consider enhancing the cake's flavor profile by adding indulgent chocolate chips or introducing a delightful crunch with some pistachios. The possibilities are endless, and you can customize it to suit your preferences perfectly.
Moreover, don't be afraid to experiment with the topping as well. While freeze-dried berries add a burst of fruity goodness, powdered pistachios or other toppings of your choice can offer a unique twist to the cake, making it truly your own masterpiece.
So, go ahead and let your imagination run wild! Feel free to make this recipe your personal canvas and create a cake that's tailor-made to fulfill your desires and excite your senses. Happy baking!
