Honey Almond Cake with Raspberries, Orange and Pistachios Recipe

Easy, moist, and delicious almond meal and honey cake! This cake is paleo and gluten-free. You can change the flavours (see instructions). A lemon blueberry version sounds good. 


– 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cup – 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 pistachio

Preheat oven to 325°F. Sprinkle almond flour/meal over a 9-inch springform pan greased with butter. Mix almond meal, baking powder, baking soda, cardamom, ginger, and sea salt in a large bowl.

Step 1


Mix the beaten eggs, honey, olive oil, and orange zest in another bowl. Mix well with a whisk. Combine wet and dry ingredients. Stir until a few clumps remain, then gently fold in raspberries. 

Step 2

Put the mixture in the pan. Bake until the cake is golden brown and the centre is firm, 40–45 minutes. Cool cake on wire rack to room temperature.

Step 3

After removing the cake from the oven, cut the orange in half and extract ¼ cup of juice. In a small saucepan, mix juice and 1 teaspoon honey. Add honey to the juice and stir over medium heat until blended. 

Step 4

Apply orange-honey glaze to warm cake. It should absorb quickly. Slice the cake into 8 pieces with a sharp knife after cooling. Sprinkle powdered sugar (optional) and chopped pistachios on each piece on a plate. 

Step 5

See Also

Blueberry Honey Bran Muffins Recipe