Moroccan Almond Butter Cake with Spiced Berry Compote

Allergens

None

Ingredients

• 1. 1 cup raw almond butter 2. 1/4 cup coconut flour 3. 1/4 cup honey or maple syrup 4. 4 large eggs, separated 5. 1/2 teaspoon baking soda 6. 1/4 teaspoon salt 7. 1 teaspoon vanilla extract 8. 2 cups fresh mixed berries (strawberries, raspberries, blueberries) 9. 1/4 cup water 10. 1 tablespoon coconut oil 11. 1/4 teaspoon ground cinnamon 12. 1/4 teaspoon ground ginger 13. Zest of 1 orange

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8 inch cake pan and line with parchment paper.
2. In a large bowl, whisk together the almond butter, coconut flour, honey or maple syrup, egg yolks, baking soda, salt, and vanilla extract until smooth.
3. In a separate bowl, beat egg whites until stiff peaks form. Fold them into the almond butter mixture gently.
4. Pour batter into the prepared cake pan and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
5. In a saucepan, combine berries, water, coconut oil, cinnamon, ginger, and orange zest. Cook over medium heat until the mixture thickens and becomes a compote consistency.
6. Slice the cake into 6 pieces and serve with a generous spoonful of spiced berry compote on top.

Chef’s Insight

The earthy flavors of the almond butter and spiced compote pair exquisitely with the sweetness of honey, creating a symphony of taste that transports you to a Moroccan oasis.

Notes

This recipe is not only delicious but also adheres to the Paleo diet principles of using whole foods and avoiding refined sugar and grains.