Thursday, July 5, 2018

Lemon Blueberry Almond Cake

Yield: 1 8-inch round cake

2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp salt
4 eggs, beaten
2/3 cup honey
1/4 cup olive oil
zest and juice of 1 lemon
1 cup blueberries

1. Preheat the oven to 325F. Line a 8-inch pan with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, cardamom, ginger, and salt.
3. In another bowl, combine the beaten eggs, honey, olive oil, and lemon zest and juice. Use a whisk to mix well.
4. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining.
5. Gently fold in the blueberries.
6. Pour the mixture into prepared pan and bake for 35 to 40 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.

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