Moroccan Brunch Delight: Almond Honey Cakes

Allergens

Eggs, Nuts

Ingredients

• 1 cup almond flour
• 1/2 cup honey
• 3 large eggs, separated
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• Zest of one orange
• 3 tablespoons sliced almonds, toasted

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour six individual ramekins or cake molds.
2. In a large bowl, whisk together almond flour, salt, baking powder, cinnamon, ginger, cardamom, and orange zest.
3. In another bowl, beat the egg yolks and honey until well combined. Stir in the dry ingredients until just mixed.
4. In a separate bowl, beat the egg whites until stiff peaks form. Fold the beaten egg whites into the cake batter gently.
5. Fill each ramekin or cake mold three quarters full with the batter. Sprinkle toasted sliced almonds on top of each cake.
6. Bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool slightly before removing them from their molds.

Chef’s Insight

The earthy spices in this recipe create a perfect balance of flavors that will transport you to a Moroccan marketplace.

Notes

To toast the almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until golden brown.