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Paleo Honey Cake



Paleo Honey Cake
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This delicious, aromatic cake is a Passover recipe, but delicious enough to serve whenever you have the craving for a spice-infused cake.
    Servings Prep Time
    10 people 15 minutes
    Cook Time Passive Time
    60 minutes 20 minutes to cool
    Servings Prep Time
    10 people 15 minutes
    Cook Time Passive Time
    60 minutes 20 minutes to cool
    Paleo Honey Cake
    Print Recipe
    This delicious, aromatic cake is a Passover recipe, but delicious enough to serve whenever you have the craving for a spice-infused cake.
      Servings Prep Time
      10 people 15 minutes
      Cook Time Passive Time
      60 minutes 20 minutes to cool
      Servings Prep Time
      10 people 15 minutes
      Cook Time Passive Time
      60 minutes 20 minutes to cool
      Ingredients
      • 6 eggs room temperature
      • 1 cup coconut palm sugar or xylitol if you want to make it low-glycemic
      • 1 cup honey
      • 1 cup light oil grapeseed or light olive oil
      • 1 cup warm coffee or espresso
      • 1/2 cup whiskey or cognac
      • 2 teaspoons baking powder
      • 1 teaspoon baking soda
      • 3 1/2 cups almond flour
      • 1/2 teaspoon allspice
      • 2 teaspoons dried ginger powder
      • 2 teaspoons cinnamon
      • 1 teaspoon cloves powdered, not whole
      • 1 teaspoon nutmeg
      • 1/2 stick unsalted butter
      • 1/2 cup honey
      Servings: people
      Instructions
      1. Preheat oven to 300 degrees and spray a high-sided 9x13 baking pan with non-stick cooking spray.
      2. Beat eggs and sugar until blended and creamy, using a wire whisk or electric beater. Add the remaining liquid ingredients and blend.
      3. Add the spices, baking soda and baking powder, plus 1/2 cup almond flour and blend until smooth.
      4. Continue adding the remainder of the flour, a half-cup at a time until blended. Note: the batter will have a runny consistency.
      5. Bake at 300 degrees for an hour. While the cake is baking, melt the half stick of butter with a half-cup honey in a small saucepan on the stove over medium-low heat. Set aside.
      6. Remove cake from oven and while it is still cooling, drizzle with the butter-honey mixture. The cake is delicious cooled to room temperature or served slightly warm.
      Recipe Notes

      The recipe is adapted from one I found online, Nana's Honey Cake. I amended it by using almond flour, coconut palm sugar instead of white sugar, and clipping the sugar called for by a third. The original called for 1 1/2 cups sugar and 1 1/2 cups of honey - I used a cup of each and it was more than adequately sweet.

      I also took the liberty of using a butter honey glaze on top of the cake once it was out of the oven, still very much warm, and cooling. This knocked it outta the park, and Chef Bill, who grew up in a family full of wonderful Jewish cooks and bakers, swooned over it!  That's all the endorsement I needed. Hope you enjoy it, too.

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