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Almond Blueberry Honey Cake

Almond Blueberry Honey Cake
Serves 8
A delicious grain free, gluten-free, processed sugar-free, dairy-free cake. Honey cakes are a traditional dessert for Rosh Hashana. I think these are so delicious to serve anytime!
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
2185 calories
193 g
744 g
142 g
70 g
16 g
649 g
594 g
155 g
0 g
118 g
Nutrition Facts
Serving Size
649g
Servings
8
Amount Per Serving
Calories 2185
Calories from Fat 1197
% Daily Value *
Total Fat 142g
218%
Saturated Fat 16g
81%
Trans Fat 0g
Polyunsaturated Fat 50g
Monounsaturated Fat 68g
Cholesterol 744mg
248%
Sodium 594mg
25%
Total Carbohydrates 193g
64%
Dietary Fiber 24g
95%
Sugars 155g
Protein 70g
Vitamin A
22%
Vitamin C
10%
Calcium
74%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cups raw almonds
  2. 1/2 cup raw walnuts
  3. 1/2 tsp baking aluminum free baking powder
  4. 4 eggs, separated
  5. 1/2 cup raw honey
  6. 1 tsp almond extract
  7. 1/8 tsp sea or Celtic salt
  8. 1/3 cup dried blueberries
  9. 1/4 cup almond slivers
Instructions
  1. Preheat oven to 350 degrees F
  2. Prepare 8" cake pan - with coconut oil, lightly grease pan. Line with a circle of parchment paper to fit pan and lightly grease the paper.
  3. In food processor, process nuts until they are very fine; set aside.
  4. In large mixing bowl, beat together egg yolks, honey, almond extract, baking powder, and salt until evenly blended.
  5. Add nuts to egg yolk-honey mixture and stir until combined.
  6. Beat egg whites until still; gently fold into batter with a spatula being careful not to break down the egg whites.
  7. Gently fold in blueberries.
  8. Pour into prepared cake pan and spread evenly. Sprinkle top with almond slivers.
  9. Bake for 25 - 30 minutes, until golden brown, caking is pulling away from sides of pan, and a toothpick inserted in center comes out clean.
  10. Cool on baking rack 15-20 minutes. Turn over onto rack, remove paper and turn onto a cake plate. Stored covered tightly.
Notes
  1. Can substitute vanilla extract for almond extract, if desired.
  2. Great for dessert or as a coffee cake for breakfast or afternoon tea or a glass of sherry!
Adapted from from a recipe on Instagram posted by CynthiaBakesClean
beta
calories
2185
fat
142g
protein
70g
carbs
193g
more
Adapted from from a recipe on Instagram posted by CynthiaBakesClean
Kat Maeda https://katmaeda.com/

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