Healthy Birthday Cake: Almond Flour Honey Cake

Happy hump day friends! Recently, Ryan and I have been trying to cut out unnecessary sugars from our diet. Easier said than done! Ha! I made this simple cake for his birthday a few weeks ago, and I fell in love! There is actually sugar in the recipe (1 1/2 cups), but the fruit + the honey-lemon glaze on top is SO SO good! This cake is pretty easy to make, (if I can do it anyone can do it) so I wanted to share it with y’all.

It’d also be perfect for Memorial day with strawberries, blueberries, and bananas on top. Add whatever kind of fruit you love on top to change up the look and taste!

Almond Flour Lemon Honey Cake with Fresh Berries

Prep Time: 20 mins

Cook Time: 50 mins

Total Time: 1 hr 10 mins

Servings: 12 people

Ingredients

1/4 C olive oil plus additional for greasing pan
1 3/4 C almond flour plus some for dusting pan
1/3 C unbleached all purpose flour
1/2 tsp salt
1 1/2 C sugar divided
2/3 C honey divided
Zest and juice of 2 lemons
4 large eggs separated plus 2 egg whites
1/2 tsp vanilla extract
1/4 tsp almond extra
berries for topping
- I used strawberries, blueberries, kiwi, and pomegranate seeds!

Instructions

Preheat oven to 325 degrees F. Place oven rack in bottom 1/3 of oven.
Brush bottom and sides of 9 inch dia. pan with olive oil and dust with almond flour.
Mix together almond flour, all purpose flour and salt in a bowl.
In mixer combine 1/2 C sugar, 1/3 C honey, lemon zest, 4 egg yolks, vanilla and almond extract and olive oil.
Beat on medium speed until smooth and creamy, about 3 minutes.
Beat in almond flour mixture until just incorporated.
In another bowl, beat the egg whites until foamy.
Gradually beat in 1/2 C sugar, until glossy peaks form. About 3 minutes.
Gently fold the egg white mixture into the cake batter.
Pour batter into prepared pan.
Bake until cake is golden brown and springs back when lightly touched. About 50-55 minutes.
Allow to cool completely.
Run a knife around the edge to loosen it from pan, then remove.

Lemon Honey Syrup

Mix together 1/2 C sugar, 1/3 C honey, juice from two lemons and 1 C water. Bring to a simmer over high heat.
Simmer until reduced over medium heat. About 20 minutes to become syrupy.
Brush part of the syrup mixture over the top of the cake.
Top with berries and drizzle with more lemon honey mixture!