Sun-Kissed Greek Honey Cakes

Allergens

Eggs, Nuts

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 4 large eggs, separated
• 1/3 cup honey
• 1/3 cup olive oil
• Zest and juice of 1 lemon
• 1 teaspoon baking powder
• Pinch of salt
• For garnish: bee pollen, edible flowers, and additional honey

Instructions

1. Preheat the oven to 350°F (180°C). Grease and line a 12 cup muffin tin.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. In another bowl, combine egg yolks, honey, olive oil, lemon zest, and juice. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. In a separate clean bowl, whisk egg whites until stiff peaks form. Fold them gently into the cake batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about two thirds full.
7. Bake for 20 22 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. To serve, drizzle with additional honey and garnish with bee pollen and edible flowers.

Chef’s Insight

To achieve the perfect texture, ensure the egg whites are beaten until stiff peaks form before folding them into the batter.

Notes

This dessert is perfect for those following a Paleo diet, as it uses almond and coconut flour instead of wheat-based flours.