Almond and orange honey cake

Just honey (no sugar), just almond flour (no grain), and much more goodness. Not too sweet and mildly spicy. Ideal four autumn and winter.

Ingrredients

130 g honey
30 g melted butter or ghee
3 medium eggs 
pinch of sea salt
280 g almond flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 orange zest, finely grated
2 tsp ginger root, finely grated 
1 tsp turmeric root, finely grated
30 g raisins, if desired
30 g walnuts, roughly chopped
fresh rosemary, leaves only

decoartion:
250 ml sweet cream
vanilla powder to taste
fresh rosemary leaves
thick honey

Prepare

Preheat the oven to 180°. Line a 10 x 25 cm pan with parchment paper.

Melt honey and butter in a pot and cool slightly. In a separate bowl, whip eggs with a pinch of salt for about 5‒7 minutes until the eggs are firm and airy. In another bowl, mix the almond flour with the cinnamon and baking powder and soda. Add the flour to the whipped eggs and mix. Add the honey mixture, along with the orange zest, turmeric, and ginger and mix. Pour half the batter into the prepared pan, sprinkle with raisins, and cover with the remaining batter. Sprinkle rosemary and walnuts on top. Place in the centre of the oven to bake for about 40‒50 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for 30 minutes and then transfer with the paper onto a rack to cool completely.

Before serving, whip cream with vanilla until you get firm peaks. Place on the cake, decorate with rosemary, and drizzle with honey. Serve.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
From my book CRAZY ABOUT