Moroccan Paleo Almond Flour Semolina Cake with Honey-Spiced Berries

Allergens

Nuts (almond flour, almond milk)

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ¼ teaspoon sea salt
• 2 teaspoons baking powder (gluten
• free)
• 6 large eggs, room temperature
• ¾ cup unsweetened almond milk
• 1 tablespoon pure vanilla extract
• ½ cup fresh raspberries
• ½ cup sliced strawberries
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 tablespoons chopped almonds (optional)
• 1 tablespoon coconut oil, for greasing the pan

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9 inch springform pan with coconut oil and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, sea salt, and baking powder. Set aside.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
5. Pour the batter into the prepared springform pan, smoothing the top with a spatula.
6. Bake for 30 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. In a separate bowl, combine berries with the remaining honey and spices. Gently toss to coat the berries evenly.
8. When the cake has cooled completely, top it with the spiced berries and chopped almonds (if using). Slice into 6 servings and enjoy!

Chef’s Insight

To enhance the cake's aroma, consider using freshly ground spices for the honey-spiced berries.

Notes

This recipe is suitable for a paleo diet, with almond flour and honey as key ingredients.