My friends and I are going glamping this weekend. That is to say, glam camping. The guys initially wanted to rough it in the woods, but us ladies slowly turned it into a comfortable cabin-at-the-lake-with-a-full-kitchen-and-a-clean-toilet situation.
We almost cancelled yesterday due to a rainy weather forecast, but concluded a silly seven-person conference call (iPhones can do that?!) by deciding to go for it. I could care less if we sit inside while it rains tomorrow. I’m giddy at the prospect of leaving all work-related materials behind and goofing around with friends all weekend long.
On my list to pack: sunscreen, swimsuit, Scrabble, magazines, at least three bottles of Champagne (bubbly is the new beer, you heard it here first) and this glorious, gluten-free almond meal and honey cake. The cake is made with almond meal, a few eggs and olive oil. It’s sweetened with honey and topped with an optional, light sprinkle of powdered sugar. Add to that a few additional layers of fragrant flavors: heavenly orange zest, a hint of floral cardamom, ripe raspberries and raw pistachios. Three of my friends are gluten-free eaters and this is a cake that we can all share.
The cake comes from my friend Kimberley’s gorgeous new cookbook, Vibrant Food. If you’ve visited Kimberley’s blog, The Year in Food, you may already be familiar with her produce-focused recipes. Kimberley treated me to a review copy, which sent me into an inspired tizzy when I flipped through the first few pages. The seasonal organization is brilliant and the vibrant photos capture the essence of each dish. I’m not gushing about this book because Kimberley is a blogger pal—this book is truly stunning.
Let’s see, what should you know about this cookbook? The recipes are simple, elegant and clean. Every recipe has a photo. Kimberley doesn’t mention it much, but she avoids gluten herself. As a result, there isn’t much flour in the recipes and when there is, she provides a gluten-free alternative. Several recipes contain meat and fish, but produce is always the focus.
A few of the recipes call for more unusual types of produce—like this cake is topped with quince, which I’ve never seen around here but never looked for, either—but those recipes feature an adaptable base. It’s my new favorite cookbook. If you’d like a copy, you can get it on Amazon here. Signing off to glamp!
Gluten-Free Honey Almond Cake with Raspberries, Orange and Pistachios
- Author:
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
Super simple, moist and delicious almond meal and honey cake! This cake is gluten free and paleo friendly. Feel free to change up the flavors (see notes on how to do so). I think a lemon blueberry version would be delicious.
Ingredients
- 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon fine-grain sea salt
- 4 eggs, beaten*
- ⅔ cup + 1 teaspoon honey, divided
- ¼ cup extra-virgin olive oil
- One orange, preferably organic
- 6 ounces raspberries, preferably organic
Garnish
- Sprinkle of powdered sugar (optional)
- ½ cup chopped raw pistachios
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter and dust with almond flour/meal.
- In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
- 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 just until there are a few clumps remaining, then gently fold in the raspberries. Pour the mixture into your prepared pan.
- Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
- 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.
- Once the cake is cool, use a sharp knife to slice into 8 pieces. Transfer each piece to a plate, sprinkle with powdered sugar (optional) and finish with a sprinkle of chopped pistachios.
Notes
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.
*Egg update: The original recipe called for 3 eggs. After more experience baking almond flour-based cakes with this formula, I recommend using 4 eggs for a more consistent rise through the center, and an easier time slicing the cake.
Why buy organic? Conventionally grown raspberries and the zest of conventionally grown oranges are typically pretty high in pesticides.
Storage suggestions: Store this cake in the refrigerator, covered, for longevity. Those juicy berries make this cake more quick to spoil at room temperature.
Change it up: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with fruit instead of powdered sugar and pistachios. 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
molly yeh
GLAMPING WITH CAKE AND CHAMPAGNE?! i want to come!!!!!!!! this cake looks amazing!!! kimberley totally nailed it with her book.
Kate @Almond Butter Binge
Glamping is the best! My fiance and I make it a point to take off to a cabin in the woods at least once a year — getting away from Internet and cel phone service is just the best. Enjoy!
Kate
I only glanced at my phone twice a day while I was at the lake! It was so nice to take a break from the incessant beeps and notifications.
Matt Robinson
Love the flavors in this cake, so great! Such great pics too:) Have fun!
Dixya @ Food, Pleasure, and Health
enjoy glamping..this cake sounds marvelous!
J.S. @ Sun Diego Eats
Almond meal cakes always are so wonderfully creamy and fragrant. No need to be gluten-free to appreciate this cake, I think. Also have never seen or bought a quince in my life! But I’ve seen the paste before, they usually serve it with cheese?
Laura
That glamping life with cake and champagne! Get it, girl. I’m loving Kimberley’s book big time too. Have so much fun!
xoxo
Sammi @Sammi Sunshine
Ok… I’m calling up my friends right now and telling them that we can go camping with champagne and cake. It’s going to happen.
Amanda @ Once Upon a Recipe
Glamping sounds just perfect, especially when there’s cake and champagne involved! Have a wonderful weekend!
Brian @ A Thought For Food
I’m obsessed with the book – the recipes, the photos, everything. And now I’m obsessed with this cake. Love, love, love!
Emily L
this cake looks AWESOME! it’s my birthday this weekend so this might be THE cake! i’m thinking of topping it off with some whipped coconut cream and more fresh berries :)
have fun glamping!
Kate
Hope you had a wonderful birthday weekend, Emily!
Emma
Looks phenomenal, Kate! Have a great weekend glamping!!
Angela @ Eat Spin Run Repeat
Wow, what a beautiful book – and cake too!! Considering my diet consists of about 70% fruits and vegetables, this one might just have to be the next addition to my collection. Have a fabulous time glamping this weekend. If you ask me, glamping > regular camping, hands down!
Laura (Tutti Dolci)
Gorgeous cake, and your glamping weekend sounds fab – almost good enough to make me consider camping again! ;)
cheri
Back in the day we used to hike and camp in our sleeping bags, now a days I only glam camp. This cake is gorgeous, love the flavors!
Kate
Glam camping is the only way to go!
Tieghan
GLAMPING!! That sounds amazing! Wishing I was doing the same! :)
On this cake? SO amazing! Kimberly did and incredible job!
Flor Barajas Tena
I saw this post today and made the cake tonight. I just enjoyed a piece and the flavors all come together in one bite. It is perfect! Now I have to figure out what I can take to tomorrow’s dinner party for dessert. This was it, but I could not resist.
Kate
Flor, thank you! I’m delighted to hear that you enjoyed the cake. It’s a winner! I brought it to the lake with me and my friend made homemade vanilla ice cream to go with it.
Flor Barajas Tena
5 Stars.
Medeja
The combination of ingredients sounds so good! Must try cake :)
Quinn
This looks awesome! I want to try baking with more almond meal and this looks like a great place to start. Thanks for sharing!
Kate
Thanks, Quinn! This cake is really easy to make and you could easily change up the fruits. Enjoy!
Nazia @ This Baker Girl Blogs
Such beautiful flavours in such a gorgeous looking cake!
How to Philosophize with Cake
Wow that looks amazing! Love all the flavors in here, I’m sure the honey almond is enough in the cake but raspberry + orange + pistachio has to put it over the top! :)
Katrina @ Warm Vanilla Sugar
Totally jealous of your glamping adventure. I looooove the idea!! And this cake is such a fab flavour!
Southern Spoon
Thank you, this looks amazing! Have been trying to expand my almond-meal based baked goods. Look forward to checking out the rest of her recipes in the book. Hope glamping was a blast.
Kate
This almond meal cake is a treat! Her book is just gorgeous, I highly recommend it.
Morgan Leigh
I made quince marmalade last year. We found it for an unreasonable price at Whole Foods and the (after a whole day of searching) at a Middle East store. Such an interesting fruit!
Kate
Now I know where to look! There’s a Middle Eastern store near the farmers’ market. I’ll keep an eye out. Thanks, Morgan!
Sophie
Haha I always pack champagne when we camp, too! YAY! However, I am unable to talk my husband/friends into glamping. We always go the tent route, MAYBE with toilets but maybe just portajohns, and MAYBE with running water, but maybe haul in our own. Ah! Oh well :) I hope you had a wonderful time! One drawback is that I always end up snacking on too much junk food…. this is a perfect and smart treat :) Beautiful!
Kate
Oh my, you are a brave camper. I insist on running water and fully functional toilets. I definitely overdid it on the chips last weekend, but this cake was a welcome treat! My friend Alissa made homemade ice cream to serve with it.
Alessandra
This looks INSANELY good!
Amy @ Thoroughly Nourished Life
I hope your glamping expedition went well :) Sounds like a wonderful way to spend an early summer weekend indeed.
I’m sure your friends were glad they invited you with your delicious cake and bottles of bubbles.
By the way, if you ever want to come glamping here in Australia then you are welcome to stay with us! (just bring cake…)
Kate
Thanks, Amy. The trip was so fun! Glamping in Australia, now that’s an excellent idea. I will bring cake and bubblies.
Alissa @ Big Eats Tiny Kitchen
Loooooved this cake! Wishing we were still at the cabin!
★★★★
Kate
Me too!!! Let’s go back next year.
Samina | The Cupcake Confession
Whoaaaaa Glamping sounds soooo cool, it should TOTALLY be a thing!!!!!! Have an AHHH-MAYY-ZING weekend!!!! I know mine’s going to be awesome because I’ll be baking this delicious stunner. I’m loving the flavors and textures going on in the cake! Can’t wait to try!
Kate
I highly recommend glamping! Although really, we just crammed seven people and a baby into a lake house. It was so fun. Hope you love the cake!
Gabriel
OMGGG… this.cake. And the book! I saw it the other day, I think I’m totally gonna get it now. drool.
Tessa
This was super good, and I loved the hint of citrus! It was the perfect way to end our day on the water.
Claire
So I made this for a friends party on Saturday, and everyone was all “where’s the flour?” and “god that’s a lot of honey!” Until I took it out of the oven and it was devoured in a matter of minutes. Absolutely love!
★★★★★
Kate
Haha! Yes! So glad you and your friends loved the cake. :)
Joanne
GLamping is the only kind of camping I would dare do. Let’s be honest – I’m a city girl. I’m not made for real camping.
I love that you’re bringing cake for your weekend in the wilderness. I so would also. And this is just stunning!
Sini | my blue&white kitchen
Your glamping trip sounds pretty perfect to me. I attend my friend’s bachelorette party last weekend, and we, meaning 10 girls and multiple bottles of sparkling wine, spent our night in the other bridemaid’s summer cottage in the woods. It probably wasn’t as glamorous as your trip as we had only cold running water and no flush toilet but it was totally fun.
This cake sounds luscious! Can’t wait to get my hands on Kimberley’s book as everyone is raving about it. It must be quite a sensational one.
Kate
Your bachelorette party sounds like a great time to me! I totally brought a big bottle of mimosa onto the boat with me. Kimberley’s book is just stunning!
dishing up the dirt
Pass me a glass of bubbly and a slice of this!!! Yum
Hannah Jade
This cake is so beautiful! Gorgeous summer flavours, too. Hope you enjoyed the glamping!
Hari Chandana
Looks absolutely tempting and delicious.. awesome clicks! :D
Aileen @ www.morselsandmoonshine.com
This recipe looks amazing! I love all things pistachio! I stumbled across this site and I love it! Keep up the great work!
★★★★★
dina
i love your ingredients. it looks great!
Grace C.
Kate,
Possible to make it egg free by substituting avocado for the eggs? Wondering how much loft the eggs provide.
Thanks,
Grace
Kate
Hey Grace, the eggs provide the structure in this gluten-free cake so I would be hesitant to substitute avocados here! I don’t have any experience substituting avocados for eggs so I’m afraid I can’t be of more help.
deliciouslynell
Hi there! I just made this cake, and it is scrumptious! I found it super simple to put together, but I had to make a few adjustments. We use the extra large eggs in our house, so that made this mix very moist indeed. I suspect using frozen and then thawed raspberries might also have added extra moisture. I added a little extra almond flour until I was satisfied with the texture, and then popped it in the oven. It also took me about 50-55 mins to cook. But I suspect that this is because, as I mentioned above, the mix was very moist. But once baked, glazed and cooled, my father and I split a slice and it was delicious! He called it a classic afternoon tea cake! Yum! I’ll be posting about this cake later this week on my blog, that’s how pleased we were with it!
deliciouslynell
P.S I like to collect recipes without refined sugar or dairy, as I have a friend who is allergic to them as well as being gluten intolerant like me. This cake fits the bill. Thank you!
Lisa
Awesome cake! I made your original recipe with the orange zest and raspberry, which is just wonderful and I have also made it with lemon and blueberry – just fabulous :) Great desert for gluten free and gluten eaters alike! Seriously, there is no need to tell anyone it is gluten free; it’s that good.
★★★★★
Kate
Thanks, Lisa! I want to try the lemon and blueberry version!
Susi
What a nice recipe!
I’ve baked this twice in the last two weeks. The first time, I got it out of the oven too early – the skewer came out clean, but it should have stayed in for the full 45 minutes. The flavour was great, but it was not a very robust cake, and crumbled a bit on the plate.
The second time, I left it in for 45 minutes and reduced the number of raspberries a little to make it more robust. It was perfect.
Thank you!
Kate
Thanks, Susi! I’m sorry you had trouble with the baking time the first go around. I had the same problem at first. It’s tricky to tell when this cake is really done in the middle. Glad you’re enjoying the recipe, though!
Shea
Hi Kate!
This looks fantastic. I’m going to attempt making this for Rosh Hashanah, so I’m thinking of substituting apples for the raspberries.
I saw your notes on making changes. I’m a bit of a novice, though. Would you recommend still doing a citrus zest with the apples? I’d love to hear any suggestions you might have.
Thanks a ton!
Kate
Hey Shea! That’s a great question. I think some lemon zest would be lovely with the apples!
Shea
Thanks so much, Kate! I’ll let you know how it turns out. :]
Laurie
Shea – how did it turn out? I’m also thinking of making it for Rosh Hashanah, but I have to make it a day ahead. Do you think it will hold well? I work at the shul, so have to make it Saturday, for Sunday night. L’shana tova!
elena
I made it for a party and everyone loved it!
Kate
Yay! Thanks, Elena!
Penelope
I didn’t have enough almond meal or raspberries but reeeaaally wanted to make this cake! So I used a cup each of almond meal and plain flour and arranged halved strawberries on top. I didn’t add any extra leavening and it still rose a treat in the oven. I expected this cake to taste more like the honey I had used, but with the glaze the level of sweetness was perfect. Thanks for this recipe! :)
★★★★
Kate
Thanks, Penelope! I’m glad the cake turned out well for you, even with those substitutions!
Lisa
This was EXACTLY what I was hoping to find. I love that it’s so adaptable. I used what I had on hand: lemon instead of orange, wild blueberries and just a few raspberries for the fruit, and wildflower honey from the local farmers market. DELICIOUS! Can’t wait to try it with orange. It’s already on our Favorite Dessert List. Now…time to check out some of your other recipes. Thanks so much!
★★★★★
Lia
Hi Kate, would coconut oil work as a substitute for this?
Kate
Hey Lia! I’m sorry I didn’t get back to you sooner. I think it might, but I’m not entirely sure. Please let me know if you give it a go!
Mike
Thank you for this recipe, Kate; I’ll be trying it today. I try to get my clients off the refined sugar as much as possible while still letting them enjoy desserts every now and then. This one looks like a great addition to the treat bank.
Mike
UPDATE: I made the cake and it was wonderful. Thank you! I did add a bit of almond extract (I can never get enough almond) to the cake. Also, I added mixed berries and a little water to the glaze, then cooked it down to a thick syrup before applying. 5 stars on this and your site has been bookmarked! Thanks, again.
★★★★★
Kate
Hooray! Thanks, Mike. So glad the cake turned out well for you. Your version sounds amazing.
Sara
Made this in the UK as a birthday cake for my friend who is gluten free! Added a teaspoon of orange blossom water for extra citrus! It was delish! Making it again for friends as a guilt free post christmas afternoon treat! Look forward to trying out your other recipes!
Kate
Hooray, so glad the cake turned out well!
Irene Carroll
I make this cake every single week we love it so much. Thank you so much xx
Kate
That’s wonderful to hear! Thanks, Irene!
k g
I rarely comment on anything via the internet but I had to make an exception once I made this gluten-free honey almond cake. Being new to trying gluten free baking I was unsure what this would taste like. Well, it is wonderful! I used lemon in place of the orange otherwise made it as noted. Will make again.
★★★★★
Kate
Thank you! I’m so glad you enjoyed it. I’m not gluten free, either, but I love this cake!
Meg
If the cake tastes half as good as the batter, there won’t be any left for dessert!
Kate
Hope it turned out great, Meg!
Katie
I made this today for a wedding shower for someone extremely gluten sensitive. I did it with lemon and orange blossom honey and upped the ginger a bit.
Made it as cupcakes with no fruit in the mix so it would bake a bit more evenly. The recipe made 2 dozen and took about 20 min to bake. Piled raspberries on top after and it was excellent.
Really tasty and came together quickly. Just what I was looking for, thank you!
★★★★
Kate
So glad this cake turned out well in cupcake form! Thank you for sharing your results, Katie!
Jane
Kate,
WE LOVE THIS CAKE!
I’ve said it before, your instructions and tips are right on the money. Since I discovered your blog a couple of months ago I have tried a lot of your recipes and not one has disappointed, not one.
Thank you for your gift and passion for creating great recipes with wholesome ingredients. I’m a fan (and so is my husband)!
Jane
P.S. When will you publish a cookbook? ; )
★★★★★
Kate
Hi Jane! So glad you are enjoying my recipes! I love this cake, too. :) P.s. Spring 2017! (!!!!!)
Kate
Made this cake and it was so yummy, thanks for a great recipe!
Just wondering if you think it would work with banana instead of orange and maybe some dark chocolate pieces? Thanks x
Kate
Thanks, Kate! Glad you enjoyed it! I love the idea of a banana chocolate chip version. I think you would need to reduce the amount of liquid elsewhere if you’re adding mashed banana—maybe you could use a little less honey and replace it with banana? Please let me know if you try!
KashmirFlower
Thank You so much Kate for this recipe. I made this cake and everybody liked it at my home. It is so light to eat (no sugar and no bleached flour), could enjoy big piece of it. I can eat only gluten free, because of this, I didn’t eat cake for several years. Now I can eat whenever I feel like. Now in my mind I am thinking other mixing to this, like grated carrots, nuts etc and almond meal as base. So many thanks.
Kate
Thank you! I’m so glad to hear that. :)
DS
Hi Kate, made it twice in a week and absolutely loved it! It’s my family favorite now.
One question though, my cake sunk in the middle which never happened with any of my cakes before. Would you know what could have caused it?
DS
Forgot to mention that I made it without the berries.
Shafali
I made this cake for my husband’s birthday. I knew it was a risk, making it for the first time.
It turned out good. My husband loved the cake, it was lovely and moist.
So thank you for posting such a lovely cake recipe.
★★★★★
Kristin
I made this without fruit and just lime zest and lime juice. I also used maple syrup because I ran out of honey. It’s absolutely delicious, I couldn’t stop at one piece!
★★★★★
Jenny
looks delicious! Might try this for my birthday! First, is there any way this could be made nut-free? also, could I use strawberries instead? Thanks!
J.Tracy
I made this but changed it a bit as I was after a almond cake so left out the spices and added 2 tsps. almond extract skipped the orange & raspberries. to the garnish I added 1/2 tsp of almond extract. It turned out just great, loved it and so did the friend I served it to. I topped it with a rhubarb/strawberry sauce & dollop of whipped cream, yummy! It is also great for breakfast without any toppings. Will certainly make it again. Thanks for a great recipe.
★★★★
J.Tracy
Opps, I added the 1/2 tsp of almond extract to the orange-honey glaze not the garnish as I said in the previous comment.
Anna
Hi! Would it be possible to substitute the eggs for chia eggs to make this cake vegan?
Kate
No, I’m sorry, this cake really needs eggs for loft. I tried with flax eggs and ended up with a gooey mess.
Jocelyn
Question: how would peace work here? Blackberries? A combination? What citrus would you use? What nuts on top? I want a really summery cake for this! Let me know :)
Lariza
Hi Kate. Can I use the leftover pulp from almond milk?
Rachel
Thank you for the honey cake recipe. I left out the fruit since not everyone in my family can agree on a fav. However, it was still delicious – and kept us grain and refined sugar free! We used it for our Jewish celebration dinner of Rosh Hoshannah, which we are currently learning about in school. My 11 year old helped make the cake – and all 6 of us really enjoyed it. The cake had the taste of gingersnaps!
★★★★★
Kate
Thank you, Rachel! I’m so glad you all enjoyed it. I know what you means about the gingersnap flavor!
Ali
Wow, flippin marvellous! I’m so happy to now have this cake in my life, definitely a successful bake cheers for the recipe!
Ali
★★★★★
Lynn
I realize this recipe is over 2 years old, but I just found it in time for Rosh Hashana 2016. It was a hit! I used more fall-ish flavors and folded in some craisins and chopped walnuts. It was done in exactly 45 minutes, and done *perfectly*. So delicious! Thank you for the recipe; I love how adaptable it is!
★★★★★
Kate
Thank you, Lynn! I’m so glad you found this cake at the right time. Your version sounds delicious!
Phillicious
This looks delicious! I want to try it right away- especially the combination of pistachios and raspberries sounds so good…
★★★★
Kate
It’s a fun, uncommon combination that works so well!
jenny
how could I adapt this recipe to use regular whole wheat flour? I absolutely loved this cake, but almond flour is so expensive! also, I would like to make it for my birthday party, but one of my close friends has a nut allergy!
★★★★★
Carol
Just made this wonderful cake for Rosh Hashona subbing blueberries & lemon for raspberries and orange. added a t of almond extract to amp the almond flavor. syrup was juice of 1 & 1/2 lemons with about a T of honey. Topped the whole cake with chopped pistachios and confex sugar (very nice presentation). Delicious and moist. Will definitely make again and again.
★★★★★
Julie
Hi
Can I use coconut oil or butter instead of olive oil?
Thanks
Kate
I think either of those should work, I just haven’t tried to be 100% sure!
Julie
I tried it with coconut oil and it worked! Yay!
Rose
Hi Kate, I am thinking to make this cake for my daughter’s birthday. What frosting and filling would you recommend? Can I use a thin fondant? If so, should I use any jam before it?
Kate
Hi Rose, I’m afraid I don’t have enough experience with fondant to advise. I’m sorry! The glaze I used here is delicious, if you want to keep it simple.
Kathryn
Could you use coconut flour instead of almond flour? I can’t get almond flour in my supermarket
Kate
No, I’m sorry, coconut flour is not a suitable substitution for any other flour since it absorbs a massive amount of moisture. I’m afraid you’ll end up with a hockey puck if you try it here. You can actually make almond flour out of almonds—here’s how.
nicole jessica
i’ve made this recipe many times, usually with a large scoop of some sort of fruit jam or canned pumpkin or mashed banana or applesauce and it’s always come out wonderfully. it seems to be an extremely forgiving recipe and makes great muffins/cupcakes too. i’m trying it this week for christmas, with extra spices and a sauce that i’m hoping to light on fire :)
★★★★★
Kate
Sounds wonderful! Thank you for your review, Nicole.
Katie
Delicious as a simple cake without the raspberries! I enjoyed the four eggs too. Thanks!
★★★★★
Kate
You are welcome, Katie!
Nina
This recipe turned out really excellent. Couldn’t find a 9 inch pan anywhere besides a bundt pan of all things.. but it was so moist and perfect! A true hit. Will make again.
★★★★★
Kate
Thank you, Nina!
claire
This looks delicious! Should I wait to sprinkle the powdered sugar and pistachios until right before serving, or can I do it ahead of time? Taking this to a “Galentine’s” party about an hour car ride away.
Thanks for the great recipes!!
Kate
You can do it ahead of time! Have a great “Galentine’s.” Sounds fun!
Jasleen Sethi
Hi.. tried your recipe today.My first ever time with baking a gluten freecake. It was super delicious. But the cake sank in the centre. I want to ask if we hve to beat eggs separetely till fluffy and then add honey and oil
or just beat well with a whisk and other ingredients then. Kindly help. The cake was delicious though! Thanks.
★★★★★
CYNDI
Your cake is oven as I write. And I don’t expect anything but goodness as all your recipes are a hit. I did separate my eggs (used 4) and beat up separately. I always find that torte style cakes, cheesecake and even tapioca are flyffier and more moist. Guess I’ll see and report back later!
CYNDI
This cake turned out AMAZING. Separating the eggs and adding the beaten egg whites was successful. Moist to the max! The next time I’ll try blueberries and lemon … but this is a keeper. Wish I could post a picture.
★★★★★
Kate Laurie
I made this cake the other day and it was amazingly good. I only used the originally suggested 3 eggs and I used fresh rasberries… decadent and delicious. Will be making it again for sure!! Thank you!
★★★★★
Kate
Wonderful, Kate! Thanks so much for your feedback.
Shirley Megaw
Lovely moist flavoursome cake.
I used a sprinkle of cumin and strawberry’s
Looks fab will taste just as good I think.
Cheers
Cook shirley
★★★★★
Kate
Thank you, Shirley!
Allyshia
Just made this with lemon and blueberries and it turned out perfect! A new afternoon tea favourite – thank you xx
Kate
Great! If you would like to leave a star review, I would appreciate it.
Bridgett Irving
This looks so good, Thank You Kate
Kate
Thank you!
LENA
I made this last night, then had it for breakfast this morning: lightly toasted a slice, topped with plain Greek yogurt and fresh berries. Delish!
★★★★
Kate
Thanks for sharing, Lena! I appreciate your review.
Karen
I made this in a 9 inch square pan and cut it into 16 squares to take to a function. It was fabulous and received rave reviews. As someone who is both dairy and gluten free it was fantastic to find such an awesome recipe.
I am now thinking about making it again for another occasion, where a couple of the attendants are vegan. Do you think this recipe would work using flax eggs instead of regular aggs?
★★★★★
Kate
I haven’t tried it with this one. Flax eggs do typically work as a good substitute, but almond flour-based cakes can vary some as to why I actually increase the number of eggs. You could see if others have tired it. Let me know what you think! Thanks so much for your comment and review, Karen.
amy
can I use frozen berries? I imagine it would work best if I folded them in while frozen thought it could inc the cooking time?
Kate
Hi Amy, I think you could. Don’t defrost beforehand. Not sure if your cake will need any longer in the oven, but bake “until the cake is golden brown and the center is firm to the touch.” Hope that helps!
sheeva
Hi Kate,
Would maple syrup be okay instead of honey for this recipe?
Kate
That should work! I typically use them interchangeably. Let me know what you think!
Noelle
Such a delicious cake! This is the second time making this cake in a month. This time around I didn’t have cardamom so I added cinnamon instead. The first time I didn’t have raspberries and it was still a crowd pleaser. Thanks for so many wonderful recipes.
★★★★★
Kate
Wonderful to hear, Noelle! Thanks so much for your review.
Rachel
Hi Kate,
I made this for Thanksgiving, and we all loved it! The combination of flavors, and mild sweetness was perfect. My middle daughter has a dairy and cane sugar allergy, and she really wanted a cake. I’m so glad I came across this one – thank you! I’d like to make it again for a party, and am wondering if it could be frozen? Thanks!
★★★★★
Kate
I’m glad you loved it, Rachel! I’m not sure on freezing it, as I haven’t tried it. But it might be worth a try! Let me know if you try it.
Sophie
Have been looking for the perfect almond flour / olive oil cake for a long time. This was moist & delicious & not too sweet & not too heavy. Only had a spice mix so added cinnamon & allspice to the cardamom & Ginger. 35 minutes was right time no raspberries. Will make this over and over – looking forward to trying different flavors.
★★★★★
Kate
I’m glad you found just what you were looking for, Sophie. Thanks so much for sharing!
Kim
This was so simple and delicious! I needed a desert that was both gluten-free and not sweetened with cane sugar. That’s why I chose to make it. Now I would make it for the taste not because of it’s lack of gluten or sugar! Can also be made ahead a day or two.
★★★★★
Kate
I’m really excited you loved it!
Hilary
I loved how moist this cake was and also that it wasn’t too sweet. If I make it again, I will leave out the cardamom- I think I am realizing that I just don’t love that flavor and it definitely comes through in the cake. Maybe I could substitute cinnamon…..
★★★★
Kate
Cinnamon sounds like it would be a good substitute, especially if you don’t like cardamom.
Susan
Kate, I made the blueberry lemon version of this cake last night, put in in the freezer this morning and look forward to serving it during Passover. Should I have used the entire quarter cup of citrus juice on top of the cake of just enough to brush the glaze completely over the top?
Kate
Hi Susan! Use all of the orange honey glaze, as directed over the cake. Unless, you want less based on your tastes. See step 5.
Linds
I’m gluten free and was searching for an almond based cake to make for my Moroccan fiancé for Eid tomorrow. I just made this cake and snuck a slice to try it! I’m so proud to serve it to him tomorrow! Thank you!!
★★★★★
Kate
You’re welcome! Thanks for your review, Linds.
Sarah Rosenblatt
This was delicious! Cardamom is such a magical ingredient. I used this cake batter as the base for a plum upside-down cake, and it was so good! Saving this recipe for sure.
★★★★★
Laurie
Shea – how did it turn out? I’m also thinking of making it for Rosh Hashanah, but I have to make it a day ahead. Do you think it will hold well? I work at the shul, so have to make it Saturday, for Sunday night. L’shana tova!
Sabeen
This looks delicious! Do you have any suggestions on substituting the honey for artificial sweetener (except for the glaze part)? I’d like to make this for my diabetic father-in-law.
Kate
Sorry, I don’t have great direction for you as I would have to try it out since baking can be tricky sometimes!
Sabeen
I ended up making a simple syrup with artificial sweetener and it turned out amazing! Everyone loved it.
Planning to make it again soon, this time with the honey, to satisfy my own sweet cravings. :)
★★★★★