Honeyed Almond Cake with Date Sugar
Date sugar, California almonds, and prune puree make one nine-inch cake. No wheat flour, no mixer, & a texture like flourless chocolate cake.
Ingredients
- 1 TBSP olive oil
- 1/3 cup sliced almonds
- 1 large Navel or Cara Cara orange, zest removed
- ¾ cup whole almonds, raw or blanched
- 1 cup plus 2 TBSP of date sugar
- 1 ½ tsp baking powder
- ½ cup honey
- 1 ½ tsp vanilla extract
- ¾ tsp almond extract
- 2 sticks of unsalted butter, cubed and softened
- ½ cup prune puree recipe included in notes below
- 1 tsp fine sea salt
- 3 large eggs
- ¾ cup brown rice flour
- 1 ½ cups fresh strawberry slices; you could use any in-season berry as the fresh fruit garnish
- 1 cup unsweetened whipped cream, optional to serve
- 1 TBSP honey for serving
- 1 TBSP bee pollen granules, optional to serve
Instructions
- Position a rack in the middle of the oven and heat the oven to 325°F (180°C). Lightly grease the bottom and sides of a 9-in (23-cm) light-colored metal cake tin with olive oil and line the bottom with a parchment round. Brush the parchment round with olive oil.
- The bottom of this cake will become the top of the finished cake. Depending on how you want the finished cake to look, sprinkle sliced almonds around the outside edges of the pan, leaving an empty circle in the center, or spread them out entirely across the bottom of the pan to cover the entire top of the cake. Spread the orange zest evenly over the almonds and the center of the pan.
- In a food processor, process the almonds and date sugar until the nuts are a fine powder. Add the baking powder, and pulse to mix it in. Add the honey, vanilla, and almond extract, then process until smooth. Depending on your food processor, this step may require that you stop and scrape the sides down quite a few times before the mixture becomes a smooth paste.
- Add the butter, prune puree, and salt. Again, process until smooth, scraping down the walls of the processor as often as needed.
- With the food processor running, add the eggs one at a time, and stop the machine once the liquid looks creamy and homogeneous. Finally, add the brown rice flour and pulse just until it’s mixed in.
- Scrape the batter into the prepared pan, then gently tap the pan on the counter a few times to eliminate any bubbles.
- Bake the cake just until a sharp paring knife comes out clean, for about 45-50 minutes. Place the cake on a cooling rack and run a sharp paring knife around the perimeter to loosen it from the pan. After 15-30 minutes, invert the cake onto a plate or cutting board and then slide it back onto the cooling rack to finish cooling.
- Serve on its own, slightly warm or at room temperature. Or top it with a drizzle of honey, unsweetened whipped cream, fresh in-season berries, and bee pollen right before serving.
Video
Notes
Store ungarnished cakes in an airtight container at room temperature for up to 3 days or freeze for up to a month, then thaw overnight in the fridge and bring to room temperature before serving.
How to make prune puree:
• 16 ounces pitted California Prunes
• 1 ½ cups hot water
Combine the prunes and water in a blender. Pulse to combine, then blend until a smooth, pourable consistency forms, scraping the sides if necessary.
Store the purée in an airtight container in the fridge for up to 2 months.
Nutrition
Serving: 1sliceCalories: 268kcalCarbohydrates: 43gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 45mgSodium: 292mgPotassium: 245mgFiber: 3gSugar: 28gVitamin A: 181IUVitamin C: 17mgCalcium: 84mgIron: 1mg
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