Slowly, we are all starting to lead a gluten free life. Finding snacks and savories, without gluten is a conscious effort. And, it’s really not that hard. Gluten free pretzels dipped in homemade nutella is one of Levi’s favorites and cut up fruit is now always on the table. I am fortunate to live in sunny California where my local farmer’s markets are filled with ripe melons, crispy apples, and everything else that is in season.
With unexpected guests joining us for dinner, I needed a quick dessert. And using stuff in my pantry and fridge was my only option. A while back, I had bookmarked Anja’s recipe for her Apple Lemon Honey Cake. I had apples, I had lemons, and I had a brand new jar of raw honey. Perfect. Best of all, I didn’t have to drag out my Kitchen Aid Mixer to make it. Even more perfect!
This cake feels dense but it isn’t. Is light, not too sweet, and delicious all on it’s own or with a scoop of ice cream on the side.
Anja’s Apple Lemon Honey Cake
Ingredients
2 cups almond flour
1/2 tsp. baking soda
1/4 tsp. Celtic sea salt
1/2 tsp. cinnamon
2 large organic eggs, room temperature
1/3 cup raw honey
1/2 cup sour cream
2 tsp. lemon zest(zest from two lemons)
1 apple, peeled and cubed(seeds and core removed), cut into small chunks
1/3 cup slivered almonds
powdered sugar for dusting
Instructions
• preheat oven to 375*. butter the bottom of a 9″ tart pan with removable bottom. line with parchment paper and butter that slightly.
• in a small bowl, combine the almond flour, baking soda, cinnamon and salt. whisk to combine.
• in another bowl, beat the eggs. add the honey, sour cream, and lemon zest.
• add the wet ingredients to the dry ingredients and mix just to combine.
• fold the apples into the batter. pour batter into prepared tart pan.
• bake for 15 minutes. after 15 minutes, sprinkle the almonds over the partially baked cake. put back in the oven for an additional 15 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
• place cake pan on a wire rack. let cool completely.
• remove cake from tart pan and sprinkle with powdered sugar.
• this cake is best eaten the day it is baked.
The Urban Baker / SusanSalzman.com
Desserts Made with Almond Meal – around the Web:
Lemon Almond Cornmeal Diamonds – Food 52
Gluten Free Almond Carrot Cupcakes – The Urban Baker
Orange Almond Cake – Nettle and Quince
Limoncello Cake, Gluten Free – My German Kitchen
White Chocolate + Almond Spread – Zap*
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[…] Almond Lemon Honey Cake by The Urban Baker [GF] […]
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I will have to try this, sounds yummy!
I really love cake made with almond meal, the texture is so perfect for me. I bookmarke this recipe, I’m sure it is really good!
Love this cake!
I love cakes made with almond meal, they’re so moist! Lemon and almonds, two favorites of mine, Susan. I wish I could have a slice of this beauty!
xx
I find any cake made with almond flour hard to resist – this one looks so moist and delicious! And thanks so much for linking back to the orange almond cake. Valerie
Valerie – your cake looks not only delish, but gorgeous. I am going to make it for a friend whom needs a sweet treat!
I love recipes like this that you can whip up on the spur of the moment. I recently made an almond and pear tart (very similar) and it was delicious! Even my youngest (who isn’t known for liking fruit in his desserts) loved it!
This looks really good, love almond cake!
My mother used to make a similar recipe but it was not gluten-free — I like that the almond flour not only makes it GF but helps emphasize the almond flavor.
These are some of my very favorite flavors, I can’t wait to try this cake!
I forget how much I like lemon and almond together! This post just reminded me. Yum. This looks really tasty, Susan.
Wouldn’t even miss the gluten here.
Great picture and great recipe! Looks very tasty!
Thanks for stopping by! And it is tasty.
This cake looks like it has such a nice texture. I love Anja’s blog too 🙂
Just the kind of rustic cake I adore!
Just lovely! I’m always looking for ways to use up my almond flour. This cake has all my favorite flavors. Look forward to trying it!
The cake is very moist – not dense at all. It’s best eaten the day you make it! Enjoy!
I broke one of my own rules and made something for a party I had never tried before–this cake. I made it last weekend for a bridal shower and was very pleased, we all enjoyed it. I liked that it wasn’t overly sweet and the crumb was moist and delicious. Thanks for the recipe, I have two more showers coming up and this will definitely be on the menu again.
Hi Judy, thanks for stopping by and sharing your kind words. I am glad you liked this cake. One of my other favorite cakes is a Citrus Olive Oil cake I posted in August 2010. It is light, delicious, and could probably translate well to a gluten free cake. Might be a nice follow up to your recent article on Extra Virgin Olive Oil!
I’ve just found your blog.. it’s so pretty.. I’m looking forward to browsing other recipes of yours! xo Smidge
Thanks for stopping by, Smidge! I will come and visit you as well. Have a great weekend! SS
can i use egg replacer or flax seeds instead of eggs?
Yes! I have made many of my recipes with egg replacer or flax seed mixed with water and it does work. Do you know how to convert the egg for the substitutes?