‘The smell and taste of things remain poised a long time, like souls, ready to remind us…’
This is a beautiful moist gluten free cake from Nik Sharma of a brown table. It is a beautiful blog and there is always an interesting culinary twist to be inspired by. This cake caught my eye due to the combination of lemon, honey and rosemary and because it uses no flour, just blanched almonds as the base.
Mr. B loved the cake but not so much the rosemary, as it brings a savory tone and he is sweet all the way. That is why I have noted it as optional.
Ingredients
Serving: 8 serving
- 4 eggs
- 255g honey
- 60ml extra virgin olive oil
- 1.5 tbsp. rosemary leaves, chopped (optional)
- 60ml fresh lemon juice
- Zest of 2 lemons
- 360g blanched almond flour
- 1 tsp. baking powder
Method
- Preheat the oven to 400F. Grease and line a round 9 inch/23cm springform pan and line with parchment paper
- In a large bowl whisk together the eggs, honey and olive until well combined
- Whisk in the rosemary if using, the lemon juice and zest
- Finally fold in the almond flour and baking powder
- Pour the mixture into the cake pan. Place in the oven for 50 minutes, rotating once half-way
- The cake will be done when a skewer comes out clean and the internal temperature reaches 200F
- Let cool for 15 minutes and transfer to a serving plate
- Serve with almond yogurt and strawberries
