Moroccan Spiced Paleo Sweet Honey Semolina Cake

Allergens

Eggs, Almond, Coconut

Ingredients

• 1. 1 cup almond flour 2. 3/4 cup fine semolina 3. 1/2 tsp ground cinnamon 4. 1/2 tsp ground ginger 5. 1/4 tsp ground nutmeg 6. 1/4 tsp ground cardamom 7. 1/2 tsp baking soda 8. Pinch of salt 9. 3 large eggs, separated 10. 1/2 cup honey 11. 1/2 cup coconut oil, melted 12. 1/4 cup almond milk 13. 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch springform pan and dust with almond flour.
2. In a large bowl, whisk together the almond flour, semolina, spices, baking soda, and salt.
3. In another bowl, beat the egg yolks with honey, coconut oil, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold them into the batter.
6. Transfer the mixture to the prepared pan and bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before removing from the pan.

Chef’s Insight

The Moroccan spices bring warmth and depth to the sweet cake, making it perfect for brunch or dessert.

Notes

This cake is both paleo-friendly and gluten-free.