Honey Almond Cake with Raspberries, Orange and Pistachios
Super simple, moist and delicious almond meal and honey cake with no refined sugar! Feel free to change up the flavors—I added raspberries and orange zest.
Updated by Kathryne Taylor on August 29, 2024
My friends and I are going glamping this weekend. That is to say, glam camping. The guys initially wanted to rough it in the woods, but us ladies slowly turned it into a comfortable cabin-at-the-lake-with-a-full-kitchen-and-a-clean-toilet situation.
We almost cancelled yesterday due to a rainy weather forecast, but concluded a silly seven-person conference call (iPhones can do that?!) by deciding to go for it. I could care less if we sit inside while it rains tomorrow. I’m giddy at the prospect of leaving all work-related materials behind and goofing around with friends all weekend long.
On my list to pack: sunscreen, swimsuit, Scrabble, magazines, at least three bottles of Champagne (bubbly is the new beer, you heard it here first) and this glorious, gluten-free almond meal and honey cake. The cake is made with almond meal, a few eggs and olive oil. It’s sweetened with honey and topped with an optional, light sprinkle of powdered sugar. Add to that a few additional layers of fragrant flavors: heavenly orange zest, a hint of floral cardamom, ripe raspberries and raw pistachios. Three of my friends are gluten-free eaters and this is a cake that we can all share.
The cake comes from my friend Kimberley’s gorgeous new cookbook, Vibrant Food. If you’ve visited Kimberley’s blog, The Year in Food, you may already be familiar with her produce-focused recipes. Kimberley treated me to a review copy, which sent me into an inspired tizzy when I flipped through the first few pages. The seasonal organization is brilliant and the vibrant photos capture the essence of each dish. I’m not gushing about this book because Kimberley is a blogger pal—this book is truly stunning.
Let’s see, what should you know about this cookbook? The recipes are simple, elegant and clean. Every recipe has a photo. Kimberley doesn’t mention it much, but she avoids gluten herself. As a result, there isn’t much flour in the recipes and when there is, she provides a gluten-free alternative. Several recipes contain meat and fish, but produce is always the focus.
A few of the recipes call for more unusual types of produce—like this cake is topped with quince, which I’ve never seen around here but never looked for, either—but those recipes feature an adaptable base. It’s my new favorite cookbook. If you’d like a copy, you can get it on Amazon here. Signing off to glamp!
Gluten-Free Honey Almond Cake with Raspberries, Orange and Pistachios
This almond flour and honey cake it super simple, moist and delicious! This cake is gluten-free and paleo-friendly. Feel free to change up the flavors (see notes on how to do so). I think a lemon blueberry version would be delicious.
Ingredients
- 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon fine salt
- 4 eggs, beaten*
- ⅔ cup + 1 teaspoon honey, divided
- ¼ cup extra-virgin olive oil
- One orange, zested
- 6 ounces raspberries
Garnish
- Sprinkle of powdered sugar (optional)
- ½ cup chopped raw pistachios
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan** with butter and dust it with almond flour.
- In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
- In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the raspberries. Pour the mixture into your prepared pan.
- Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
- Once the cake is out of the oven, slice your orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
- Once the cake is cool, use a sharp knife to slice into 8 pieces. Transfer each piece to a plate, sprinkle with powdered sugar (optional) and finish with a sprinkle of chopped pistachios.
Notes
Recipe adapted from Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season by Kimberly Hasselbrink.
*Egg update: The original recipe called for 3 eggs. After more experience baking almond flour-based cakes with this formula, I recommend using 4 eggs for a more consistent rise through the center, and an easier time slicing the cake.
**Springform note: You’ll have a much easier time removing the cake from a springform pan, so I recommend using one. That said, you might be able to make this work in a 9-inch cake pan. Generously grease the pan (bottom and sides), and then cut a round of parchment paper to neatly fit inside the bottom. Place it inside, pour the batter on top, and bake/glaze/cool as directed. Use a knife to loosen the outer edges of the cake before carefully inverting it onto a plate. Remove the paper and serve.
Why buy organic? Conventionally grown raspberries and the zest of conventionally grown oranges are typically pretty high in pesticides.
Storage suggestions: Store this cake in the refrigerator, covered, for longevity. Those juicy berries make this cake liable to spoil at room temperature.
Change it up: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with fruit instead of powdered sugar and pistachios. If you omit the fruit completely, the cake will be done somewhere around 35-40 minutes. If you add additional fruit, you’ll need to bake it longer.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
The cake was awesome! Skipped the icing, it didn’t need it. Used lemon zest instead of orange. Yum. It was also very easy to make.
That’s great, Suzanne! I appreciate your review.
Is it 8oz or 16oz almond flour/ground almonds. 2 cups actually make 16oz.
My daughter made this with 2 cups ie 16oz and it worked really well. We are just not sure.
Thank you
Hi Ruth, It’s actually 8 ounces weight, but two cups measured. Weight can vary for dried vs weight measurement. I hope that helps!
Do you think I could bake and freeze this cake without making it gummy or too moist? We are going camping this weekend for my birthday and wanted to take it with me . So I need to make ahead. Thoughts? Thanks!!
I haven’t tried it, so I can’t say for sure. Sorry!
I should have commented on this when I first made it. Loved it, and now have house guests but not much time (and I am gluten-free), so going to make again. I like that it is impressive and unusual, but pretty quick.
This is a family favorite! I use 1/2 cup maple syrup and frozen blueberries instead of honey and raspberries. Perfect every time!!
I’m glad you loved it, Jay! Thank you for your review.
Hi!
Is it possible to bake the cake with the pistachios mixed in instead of putting them on top after the cake is cooled?
Thanks!
Hi Kara, I haven’t tried it so I can’t say for sure. If you try it, let me know!
Absolutely love this recipe since I found it in 2020! One question I have is, how can we prevent the bottom from getting soggy from sunken raspberries? This often happens when I try to cook in smaller tins (e.g., split the batter into three cakes). Thank you!!
Hi Elizabeth, great question. I haven’t made it in smaller tins. It could be there isn’t enough other batter to help it set up right and not evenly dispersed.
Just found this recipe. I want to try it with cinnamon and almond and vanilla extract. It will make a nice coffee cake (tasting like almond danishes I used to eat as a kid).
I was wondering if you considered whipping the egg whites to peaks before incorporating the dry ingredients? This might give the cake a lighter texture and make it easier to bake.
It’s a great gluten free cake. Similar to a swedish almond merengue (pavlova like) cake that only uses almond, sugar, and egg whites. But I want to try this one as it will be more of a cake.
If you try it, let me know! I like this best as written.
Amazing recipe :) If I were to replace almond meal with oat flour, do you think I would still need 4 eggs?
Hi Twinkle, this recipe was specifically designed for almond flour. I don’t know if oat flour would work, without modifications and creating a new recipe. Sorry!
This is a fabulous recipe and I love so many that you share with us. I’ve made a lot over the last couple of years and love how they have such beautiful flavours. Any chance you can put metric measurements in? Would make it so much easier for those of us outside the US.
Another VERY good recipe from this site! I did not have raspberries (sadly) so subbed blueberries and, I had only one egg…I used that egg plus two flax eggs and report excellent results. Can’t wait to make it again with raspberries, but the blueberry substitute was delicious too. I did add a touch of almond extract. Thanks!
Great recipe! I used lemon instead of orange. I liked them best the second day when they were chilled from the fridge and soaked-through with lemon juice, so delicious.
I’m happy you were able to enjoy it, Cait! I appreciate your review.
Has anyone tried this with flax or chia seed eggs?
I’m dying to make this but still can’t figure out how 8 oz. of flour equals 2 cups! I do understand that the almond flour/meal has to be packed down like brown sugar but am I supposed to start with 8 oz. and pack it down, or start with 2 cups (16 oz) and pack it down so that it ultimately measures 8 oz? Please, please let me know! Thank you.
Hi Debbie! Weighing tends to be more accurate. I assure you, this recipe is correct. If you have a kitchen scale, I would suggest using that.
Hi Kate
Sooo looking forward to baking this cake.
Just a quick question, how important is the orange in this cake.. Can the glaze be omitted.. Will it affect the taste or texture of the cake?
Please help
Thanks in advance
Hi Umme! I find it really makes this cake stand out. I hope you try it!
Hi Kate,
After reading the comments I REALLY want to make this cake for my GF DF daughter but I have interstitial cystitis and cannot tolerate any food with acid (fruit, citrus). Can I leave out the orange glaze? I’m safe with blueberries or pears.
Hi, you can omit the glaze if you like. Let me know what you think. Maybe try my Classic Cream Cheese Frosting.
Hi Kate! I’m the one who asked about modifications because I have IC. I made the cake today and everyone loved it! I used cinnamon instead of cardamom, and I omitted the raspberries and the orange glaze. I baked it 35 min in a springform pan that was greased with coconut oil. After cooling I served it with coconut milk ice cream and blueberries. I’m so glad you created this recipe because when my GF, DF step-daughter comes to visit I need recipes that accommodate both our diet restrictions. This cake was a real hit and I will definitely make it again. Thank you!!!
Great to hear! I’m glad you were able to make it and it was enjoyed by all. I appreciate your review, Margaret.
After all of the rave reviews, I felt like this would be a hit at our Hanukkah dinner party. I used the “2x” function offered on the website. The cakes were somewhat moist but also kind of meh. I’ve been mulling it over (how could people be raving about this and it turn out just meh?). I figured it out! The “2x” function in the website don’t double the orange zest or the ok& honey that should go in the sauce.
I’m not giving up on this recipe— it has all the makings of splendor. Just: don’t trust that “2x” option posted by the site!
Here’s to next time!
Hi Claire, I’m sorry to hear that. I will take a look. Yes, everything needs to be increased in the recipe if you are making a double batch.
Your cake recipe is good but don’t worry about number of eggs. I put in three but with whits beaten to a meringue added at the end. Beatings egg whites separately solves problem of cake rising. Check out Foodessa ´s Clementine choco flourless almond cake. It’s divine, heavier yhan your recipe but delicious!
I made this cake earlier in the week, and it was delicious! I have been looking for my favorite high-protein breakfast cake made with almond flour, and this is it. The raspberries were delightful, and I am looking forward to trying it with other fruits as well. I did not have a springform, but I lined a cake pan with a circle of parchment, and it turned out great.
Made this yesterday for my mothers weekly friends gathering of widows. They usually send back half of whatever I baked because they’re all over 70 and don’t eat a lot, especially sweets. She came home with an empty plate and a message from the ladies requesting that I add this to the rotation at the top of the list immediately. They ate it all. Every last crumb. Apparently it’s delicious but I wouldn’t know because they didn’t even send home my customary piece that they usually save for me. . A big hit!
That’s great to hear, Jennifer!
This is a wonderful version of a traditional Germanic cake! I used plums, which is the Viennese style. It’s delicious! I was delighted to find some thing with just honey and no sugar. I did have to cook it longer, perhaps because of the juicy plums.
I see that you don’t recommend dusting your raspberries with almond flour so my question is don’t they fall to the bottom of the cake? Maybe this isn’t a problem when you bake with almond flour.
hello
can you make this the night before and refrigerate?
Hi Kate, made this cake last night and we all loved it! So moist and flavorful!
I would like to reduce the amount of honey next time. Would you recommend to add another liquid ingredient in it’s place so that the texture of the cake doesn’t get affected? Thanks!
I don’t have a recommendation for you, sorry! Reducing the liquid will impact your restult.
Please can you tell me what the equivalent weight would be for the almond flour in grams? I’m in the UK and it sounds like it’s important to get the quantity right. Also, do you know if it would it work well with sunflower oil or half mixed with olive oil?
I don’t provide conversions, sorry! I recommend this best as written.
Hi Kate, this cake looks wonderful! I was just wondering if this cake could still work with adding in chunks of/diced pre-poached quince (drained) in lieu of the berries? Cheers!
I haven’t tried it so I can’t say for sure, sorry!
I made this for my book club after reading “The Red Tent”. I needed a gluten free recipe as one of my friends is in the middle of an elimination diet. This cake was amazing and something I will make again and again even if gluten is not a concern.
I’m not a cake baker, mainly because of the ‘faff’ I came across this recipe looking for an ‘ almond and honey’ cake ( without flour and refined sugar).
This cake was quick, nutritious and delicious. I added strawberries instead of raspberries– it worked. Thank you for the recipe, it’s a keeper!
I thought this recipe sounded good, but it turned out even better than I’d expected! I made it with lemon zest and juice instead of orange, added a splash of vanilla extract, and used some partially thawed frozen raspberries, and it’s easily one of the tastiest cakes I’ve ever made. I had some trouble with the baking because I only had an 8-inch pan; I had to bake it much longer than normal and I ended up having to cut out the center and bake it for even longer, but even still, it eventually did turn out just right and it’s delicious.
Absolutely delicious! So moist and flavorful. I made it with blueberries and topped it with toasted pecans because that is what I had available and the substitutions worked out very well. Thank you for this fabulous recipe and all the others on your site.
Great to hear, Jane!
Can one substitute maple syrup for the honey?
Typically they can work interchangeably. Let me know if you try it!
This was so good and easy to make! It was one of our Thanksgiving desserts and everyone loved it! The fresh raspberries inside are little, bright surprises. We found the pistachio garnish unnecessary but loved a whipped cream rosette on top. Thank you. This is a keeper!