Who would have thought it.. a cake minus the flour element could taste so good!
For all you gluten-free peeps out there, this is a must try! And it’s super easy to make. Plus no added white sugar! That is an extra bonus for sure wouldn’t you say?
250g of ground almonds
200g of organic honey (careful not to add anymore otherwise mixture will not come out of the cake tin neatly)
1 tsp baking powder (gluten-free)
200g of unsalted butter
zest and juice of two lemons
2 tbs of poppy seeds
1- Get all your bits together. Turn oven on to 160 degrees celsius
2- Mix your honey and eggs together in one bowl using an electric wisk
3-Break up the butter into small chunks and mix with the ground almonds until smooth.
4- Slowly add the egg mixture to the almonds.
5- Add your baking powder, zest and juice of lemons and poppy seeds and give it a good mix.
6- Grease your tin with butter and dust a bit of flour before pouring the mixture into your tin.
7- It should be done in 35-40 minutes. You will know its ready when you put a sharp knife through the mixture and it comes out clean. If the mixture turns brown too quickly, cover the tin with foil
8- IMPORTANT to make sure mixture is cooked so that it doesn’t crumble when you take out of the tin. (Mine did a tad).
Voila, that was easy peasy lemon squeezy wasn’t it? and it tastes awesome
You can play around with the mixture slightly by reducing the ground almond to half the amount and adding raw cacao (great antioxidant) or for a chocolate cake, drizzle hot chocolate over the cake once out of the oven:)
Let me know what you all think in the comment section below:)
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