Makes 1  8" round cake - serves 6

 

Ingredients:

 

Dry

• 1 3/4 cup almond flour

• 1/4 tsp. salt

• 1/4 tsp. baking soda

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Wet

• 2 Tbsp. honey

• 3 eggs

• 1 tsp. vanilla

• 4 Tbsp. coconut oil or butter

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Honey Meringue

• 2 egg whites, at room temp

• 1 tsp. lemon juice

• 1/4 cup honey

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• Fruit of your choice, I used kiwi, banana and blueberries

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What do do:

 

 

Start by greasing your 8" round pan (or pans) on the inner edges. I traced my 8" round pan on parchment paper and cut out a circle and then placed it inside my pan. After the cake was done it came out of the pan so nicely.

 

Preheat the oven to 350 degrees. Place the dry ingredients in a large bowl and mix well. Add melted butter, eggs, honey and vanilla and mix with a hand held mixer until fully incorporated with the dry ingredients.

 

Pour batter into the 8" round baking dish and place in the oven. Bake for 23 minutes on the middle rack. When the cake is done let it cool in the pan for 15 minutes. Then transfer to a cooling rack and let cool for an hour before decorating.

 

Honey Meringue

 

Whip room temp egg whites and lemon juice until frothy, with a hand held mixer. It took me around 7 minutes to get it thick. Meanwhile heat the honey on low temp until hot. After the egg and lemon mixture is thick, gradually pour the honey in the meringue while mixing. Mix again for another 3 minutes and then decorate the cake right away.