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Gluten-Free Honey Almond Cake with Raspberries, Orange and Pistachios

Cookie and Kate
  • 55 minutes
  • Serves 8

INGREDIENTS

1/2 tsp

Ginger, ground

1

Orange

6 oz

Raspberries

4

Eggs

11/16 cup

Honey

2 cups

Almond flour or almond meal

1 tsp

Baking powder

1/2 tsp

Baking soda

1/2 tsp

Cardamom, ground

1

Sprinkle Powdered sugar

1/2 tsp

Sea salt, fine-grain

1/4 cup

Olive oil, extra-virgin

1/2 cup

Pistachios, raw