Gluten-Free Honey Almond Orange Cake
Published Oct 13, 2019
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I love the combination of honey and almonds. It’s sophisticated yet homey, simple yet interesting. It also reminds me of my mother. She used to make this delicious honey almond cake for teatime (yes, we had teatime; she was British). The recipe I’ve made for you today is an easier version of her delicious cake, plus it’s grain-free and dairy-free, too!
For this cake, I’ve used organic honey. The honey really shines so I like to use quality honey that comes from a sustainable source (got to save the honey bees!). Plus, did you know that a lot of honey around the world contains pesticide residues? Yeah, quality definitely matters here, and that’s why I used Wholesome Organic Honey.
Just a quick note to ensure the cake comes out just right – if you don’t have an 8-inch springform pan to use, a deep 9-inch cake pan will work or don’t fill the pan all the way or it will overflow.
Got to go … it’s teatime!
Honey Almond Orange Cake
Ingredients
- Gluten-free nonstick cooking spray
- 2 cups fine almond flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher or fine sea salt
- 3 large eggs
- ½ cup Wholesome Organic Powdered Confectioners Sugar, , plus more for dusting
- ⅓ cup Wholesome Organic Honey
- 1 teaspoon pure vanilla extract
- ½ cup orange marmalade
- ¾ cup blanched slivered almonds
Instructions
- Preheat the oven to 350 degrees. Spray an 8-inch springform pan with cooking spray. Cut a circle of parchment paper to fit in the bottom of the pan and spray lightly with more cooking spray.
- In a medium mixing bowl, whisk together the almond flour, baking powder, and salt.
- In the bowl of an electric mixer, combine the eggs, ½ cup powdered sugar, honey, and vanilla. Beat on medium speed for 3 minutes. Turn the mixer off, add the flour mixture, and beat on low speed until mixed in. Add the marmalade and finish mixing by hand with a spatula to make sure everything is well combined. Pour into the prepared pan. Sprinkle the top with the slivered almonds and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan then transfer to a serving plate. Sprinkle the top with powdered sugar and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This cake is amazing! I wound up making cupcakes for ease at a Rosh Hashana picnic. No one could tell they were gluten free. Thank you for sharing!