Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of almond cake on plate, side view

Gluten Free Almond Honey and Date Syrup Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cosette Posko
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8" cake 1x
  • Category: Baking
  • Method: Oven
  • Cuisine: Dessert

Description

A simple almond cake, naturally gluten free and perfect for breakfast or a snack.

Ingredients

Units Scale
  • 1 cup raw slivered almonds, toasted 100g
  • 1/4 cup raw/turbinado sugar, 60g
  • Butter for greasing pan
  • 4 large eggs
  • 1/4 cup honey, 84g
  • 1/4 cup date syrup, 84 g
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons amaretto liquor
  • 1 1/2 cups almond flour, 168g
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • zest of 1 orange
  • zeste of 1 lemon

Instructions

  1. Begin by preheating your oven to 350 degrees . Place your slivered almonds on a small sheet pan and bake for 5 minutes, after 5 minutes give them a bit of a toss and toast for another 5 minutes until just slightly brown. Remove and allow to cool.
    • 1 cup raw slivered almonds, toasted 100g
  2. Prepare your 8" pan by buttering the bottom and sides - I like to add a piece of round parchment paper on the bottom. This helps with the caramelization of the almonds as well as making cleanup much easier. 
  3. Once your pan is prepared, sprinkle some of your raw sugar, then some almonds. Alternate for about 3 layers. Set aside and mix your batter.
    • 1/4 cup raw/turbinado sugar, 60g
  4. In a medium bowl whisk together your eggs, honey, date syrup, vanilla extract and amaretto.
    • 4 large eggs
    • 1/4 cup honey, 84g
    • 1/4 cup date syrup, 84 g
    • 1 Tablespoon vanilla extract
    • 2 Tablespoons amaretto liquor
  5. Once whisked, add your dry ingredients and fold with a spatula until just combined and there are no clumps of flour remaining. 
    • 1 1/2 cups almond flour, 168g
    • 1/4 teaspoon salt
    • 2 teaspoons baking powder
    • zest of 1 orange
    • zeste of 1 lemon
  6. Pour batter on top of your prepared almond mixture and bake in preheated 350 degree oven for 25-35 minutes until the top is golden brown and a toothpick inserted comes out clean.
  7. Remove from oven and allow to cool for ONLY 10 minutes to ensure the almond/sugar crust layer stays crunchy. After 10 minutes, invert onto cooling rack and enjoy when cool.

Notes

  • If you want to omit the raw sugar, simply pour the cake batter in a prepared pan then top with toasted almonds and bake. Once baked you can drizzle a bit of honey on top if desired. 

Find it online: https://cosetteskitchen.com/gluten-free-almond-honey-and-date-syrup-cake