I've been eyeing this recipe for weeks now and was looking forward to using my new silicone molds from casa.com - They turned out great and with a side of fresh berries - it was the perfect summer dessert!
To adapt for Paleo - sub sugar with a sweetener of your choice!
Paleo (Sub Sugar) Olive Oil Honey Cake
*Makes One 9" Cake or 12 mini cakes
1/2 cups almond flour
3 teaspoons baking powder
1/8 teaspoon salt
3 large eggs, room temperature
1/3 cup
1/3 cup sugar
1/3 cup extra virgin olive oil
1 tablespoon pure vanilla extract
Confectioners’ sugar for dusting
Generously butter a 9-inch round cake
pan or silicone mold as I did.
Preheat to 350 degrees.
Sift the flour, baking powder and
salt into a bowl. Repeat the sifting two more times. In a stand mixer or with
an electric hand mixer, beat the eggs on high speed until light in color, about
2 minutes. Gradually drizzle in 1/3 cup honey. Gradually add sugar. Beat until
mixture is pale and thick, about 4 minutes longer. Reduce the speed to low and
mix in the olive oil and vanilla. Remove the bowl from the stand.
Using a rubber spatula, lightly fold
the flour mixture into the egg mixture in 3 batches. Fold the chopped walnuts
into the batter. Pour the mixture into the prepared pan. Smooth the surface.
Bake the cake just until the top springs back
when lightly touched and a wooden pick inserted in the middle of the cake comes
out clean. It will take about 25 minutes. Be careful not to leave the cake in
the oven too long. It will become dry. Allow the cake to cool in the pan for 10
minutes. Turn the cake out onto a wire rack and allow to cool completely.
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