I made this recipe for Valentine’s Day in my heart shaped baking pan. What a yummy treat for me and my honey! Enjoy!
  • 2 cups (8 ounces) almond flour or almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon fine-grain sea salt
  • 3 eggs, beaten
  • ⅔ cup + 1 teaspoon honey, divided
  • ¼ cup extra-virgin olive oil
  • 1 orange, organic
  • 1 cup apple, organic
  • Sprinkle of powdered sugar (optional)
  • ½ cup chopped raw slivered almonds
  1. Preheat the oven to 325 degrees. Grease a 9-inch pan with butter and dust with almond flour/meal.
  2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
  3. 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 then gently fold in the apples. Pour the mixture into your prepared pan.
  4. Bake for 45 to 50 minutes, until the cake is deeply golden brown and the center is firm to the touch. A toothpick inserted in the center should come out clean. Place the cake on a wire rack to cool to room temperature.
  5. Once the cake is out of the oven, slice your orange in half and squeeze out ¼ cup juice. 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.
  6. Once the cake is cool, transfer to a plate, sprinkle with powdered sugar (optional) and finish with a sprinkle of chopped almonds and gluten/dairy free chocolate morsels.
Recipe adapted from Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season by Kimberly Hasselbrink. Orange-honey glaze adapted from Tessa’s gluten-free lemon pound cake. AND adapted from cookieandkate.com.STORAGE SUGGESTIONS: Store this cake in the refrigerator, covered, for longevity.
CHANGE IT UP: Substitute an equal amount of berries or fresh fruit for the apples, and/or trade lemon or lime zest for the orange zest and/or garnish with fruit instead of powdered sugar, almonds, and chocolate morsels. If you omit the fruit completely, the cake will be done somewhere around 35-40 minutes. If you add additional fruit, you’ll need to bake longer.
To your good health!
Posted on: February 14, 2016
Categories: Recipes

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