My friends and I are heading out for a weekend of glamping—glamorous camping. The guys suggested roughing it in the woods, but the women gradually steered the trip toward a cozy cabin by the lake with a full kitchen and a clean bathroom.
We nearly canceled because of rain in the forecast, but after a seven-person conference call (yes, iPhones can do that) we decided to go anyway. Even if we stay inside while it rains, I’m thrilled to leave work behind and spend the weekend laughing with friends.
On my packing list: sunscreen, a swimsuit, Scrabble, magazines, at least three bottles of Champagne (bubbly has replaced beer, in my opinion) and this delightful gluten-free honey almond cake. The cake uses almond meal, eggs, olive oil and honey for a naturally sweet, moist result. Orange zest adds brightness, ground cardamom lends a subtle floral note, and fresh raspberries and chopped raw pistachios finish it with color and texture. Three of my friends follow gluten-free diets, so this is a dessert everyone can enjoy together.
The recipe comes from Kimberley Hasselbrink’s beautiful cookbook Vibrant Food. If you follow Kimberley’s blog, The Year in Food, you’ll recognize her produce-driven approach. I received a review copy and loved the seasonal organization and the vibrant photography—the book truly captures the simplicity and flavor of each recipe.
What to expect from this cookbook: clean, elegant recipes that emphasize produce. Kimberley generally avoids gluten, so many recipes use little or no flour and she suggests gluten-free alternatives when needed. While some dishes call for less common ingredients—this cake is sometimes topped with quince—the recipes are adaptable, letting you substitute local fruits as desired.
If you want to bake this cake for a gathering, it travels well and makes a lovely centerpiece. I’m signing off now to enjoy the glamping trip, but I’m leaving you with the recipe below.
Gluten-Free Honey Almond Cake with Raspberries, Orange and Pistachios
- Author: Kathryne Taylor
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 8
- Diet: Gluten Free
4.7 from 91 reviews
This almond-flour and honey cake is simple, moist and naturally sweet. It’s gluten-free and paleo-friendly. Feel free to vary the flavors—lemon-blueberry would be a lovely alternative.
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 salt
- 4 eggs, beaten*
- ⅔ cup + 1 teaspoon honey, divided
- ¼ cup extra-virgin olive oil
- One orange, zested
- 6 ounces raspberries
Garnish
- Sprinkle of powdered sugar (optional)
- ½ cup chopped raw pistachios
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with butter and dust it with almond flour.
- In a large bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and salt.
- In a separate bowl, mix the beaten eggs, honey, olive oil and orange zest until smooth. Pour the wet ingredients into the dry and stir until only a few small clumps remain. Gently fold in the raspberries and transfer the batter to the prepared pan.
- Bake for 40 to 45 minutes, until the cake is golden and the center feels firm. Let the cake cool on a wire rack to room temperature.
- While the cake is warm, squeeze ¼ cup orange juice into a small saucepan and whisk in 1 teaspoon honey. Warm gently until the honey dissolves, then brush the glaze over the cake so it absorbs.
- When cool, slice into 8 pieces. Optionally dust with powdered sugar and sprinkle with chopped pistachios before serving.
Notes
Recipe adapted from Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season by Kimberly Hasselbrink.
*Egg update: The original recipe used 3 eggs. Experience with almond-flour cakes shows 4 eggs give a more consistent rise and make slicing easier.
Springform pan: A springform pan makes removal easier, but you can use a 9-inch cake pan if you generously grease it and line the bottom with parchment. Loosen the edges with a knife and invert carefully.
Why choose organic? Raspberries and citrus zest can carry pesticide residues, so organic produce reduces that risk.
Storage: Store the cake covered in the refrigerator for best longevity, since the berries make it prone to spoilage at room temperature.
Variations: Swap the raspberries for other berries or fresh fruit, or replace orange zest with lemon or lime. If you omit fruit entirely, baking time may be closer to 35–40 minutes; adding more fruit will require a longer bake.
Nutrition
Nutrition information is an estimate from an online calculator and not a substitute for professional advice.
- Category: Dessert
- Method: Baked