Moroccan Spiced Honey Cake (Paleo-Friendly)

Allergens

Nuts (almond), Eggs, Coconut

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup honey
• 6 eggs
• 1/2 cup melted coconut oil
• 1/4 cup orange blossom water
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 1 tsp baking soda

Instructions

1. a. Preheat the oven to 350°F (175°C). Grease an 8 inch cake pan and line with parchment paper. b. In a large bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cardamom, cloves, salt, and baking soda. Set aside. c. In another bowl, whisk together the honey, eggs, melted coconut oil, and orange blossom water until well combined. d. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. e. Pour the batter into the prepared cake pan and smooth the top. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool before removing from the pan.

Chef’s Insight

To intensify the aroma and flavors, let the cake rest overnight before serving.

Notes

This cake can be prepared gluten-free by using certified gluten-free almond and coconut flours.