Moroccan Spiced Paleo Delight

Allergens

Eggs, Tree Nuts (Almond)

Ingredients

• 1 cup almond flour
• 2 cups unsweetened coconut flakes
• 3 large eggs, separated
• 1/4 cup honey
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons coconut oil, melted
• Optional: fresh fruit for garnish

Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9 inch springform pan and set aside.
2. In a large bowl, combine almond flour, coconut flakes, cinnamon, ginger, nutmeg, cloves, cardamom, and salt. Stir well to mix the spices evenly.
3. In another bowl, whisk together egg yolks, honey, vanilla extract, and melted coconut oil. Pour this mixture into the dry ingredients and stir until well combined.
4. In a separate clean bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the batter until evenly incorporated.
5. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan.

Chef’s Insight

This dessert is a perfect blend of sweetness and spice, making it an exciting addition to any dinner party.

Notes

The cake can be served warm or at room temperature.