INGREDIENTS

Cake
240g ground almonds
1 tsp baking powder
½ tsp ground cardamom
½ tsp ground ginger
1 tsp cinnamon
4 eggs
230g + 1tsp honey, divided
50g coconut oil, melted
1 orange

Cream Cheese Frosting
200g cream cheese (full fat)
115g unsalted butter (room temperature)
400g icing sugar

Toppings
Handful of fresh fruit – berries, figs etc
Chopped pistachios

RECIPE

1. Preheat your oven to 170C/150 fan and line a loose bottom cake tin with parchment paper. Start by mixing the dry ingredients together in a large bowl (ground almonds, baking powder, spices).
2. Next, in a separate bowl whisk together the wet ingredients (eggs, honey, melted coconut oil and orange zest).
3. Mix the dry and wet ingredients together, being careful not to overmix.
4. Transfer to the prepared cake tin and bake for 40-45 mins unil the top is golden.
5. Take the cake out of the oven and transfer to a cooling rack. Whilst this is cooling, squeeze out 3 tbsp of fresh orange juice and add to a small pan with 1 tsp honey. Heat on a medium temperature until combined.
6. Pierce the cake with a toothpick and gently pour the orange/honey glaze over the warm cake until it all sinks in.
7. To make the frosting, simply combine the cream cheese and butter until smooth using an electric whisk.
8. Slowly sieve in the icing sugar, around 100g at a time, and continue whisking. I find it easier to gently stir in the icing sugar with a spoon so it’s not sitting at the top. That way when you use your electric whisk it doesn’t fly around everywhere in an icing sugar cloud!
9. You can make this ahead of time and leave it in the fridge until you’re ready to use it.
10. Once the cake has cooled, spread the frosting over the top and finish with berries and cropped pistachios – delicious!

Read the full post – Gluten Free Orange Honey Cake