Gluten Dairy Free Almond Raspberry Cake
A wonderful cake to bring to any brunch or gathering with friends and family. It has a tender and soft crumb and is very moorish!
Ingredients
- 225 g (2 cups) ground almonds (almond flour or almond meal)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cardamon optional
- ½ teaspoon salt
- 4 eggs beaten
- ½ cup liquid or melted honey
- ¼ cup canola oil
- 170 g (¾ cup) raspberries (frozen is fine)
- Juice from one orange
Garnish
- ⅓ cup sliced almonds toasted
- 2 tablespoons freeze dried berries optional
- Icing sugar sifted
Instructions
- Preheat the oven to 160C (325F). Grease and line an 8 or 9 inch cake tin with baking paper.
- In a large mixing bowl, whisk together the ground almonds, baking powder, baking soda, cinnamon, ginger, cardamom, and salt.
- In another bowl, whisk together the beaten eggs, honey and oil until combined. Pour the wet ingredients into the dry. Stir just until combined then gently fold in the raspberries. Pour the mixture into the prepared cake tin.
- Bake for 40 to 45 minutes or until the cake has come away from the sides of the cake tin. A toothpick inserted in the center should come out clean.
- Whilst the cake is still warm, poke holes all over the cake with a toothpick or skewer. Squeeze the juice from the orange all over the cake until the whole surface area is covered. Leave the cake to cool for 10 minutes before inverting onto a cooling rack.
- If desired, garnish with toasted sliced almonds over freeze dried berries before finishing off with a dusting of icing sugar. Enjoy!