– 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.
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.
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.
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.
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.