GLUTEN FREE ALMOND CAKE WITH HONEY WHIPPED CREAM

Every once in a while I partner with my friends over at Purely Elizabeth and they challenge me to make a dessert using healthier ingredients inspired by one of their products. This month’s challenge was incorporating honey almond granola into a cake.

I am by no means a healthy baker and I do not have much experience with using alternative flours, sweeteners or dairy products. This recipe may have taken a few tries before it even looked edible, lol.

INGREDIENTS

ALMOND CAKE

1 cup (100g) almond flour

1 cup (120g) gluten-free flour

1 Tbsp (8g) cornstarch

2 tsp (10g) baking powder

1/4 tsp salt

1/4 cup (56g) unsalted organic grass-fed butter, room temperature

1 cup (200g) granulated sugar

Zest of 1 small lemon

1 tsp almond extract

1 tsp vanilla extract

4 large free-range organic eggs, room temperature

TOPPING

1/2 cup (118mL) organic heavy whipping cream

2 Tbsp (30mL) organic local honey

Handful of berries

Lemon zest

1/4 cup Purely Elizabeth Honey Almond Granola

INSTRUCTIONS

Preheat the oven to 350F & grease & line a 9-inch cake pan with baking spray and/or parchment paper. In a medium bowl whisk together the almond flour, gluten-free flour, cornstarch, baking powder and salt. Set aside.

In a large bowl, use a hand or a stand mixer to cream together the butter and sugar. Add the lemon zest, almond extract and vanilla extract and beat until it's smooth.

Add the eggs, one at a time, beating until each one is fully combined. Add the dry ingredients and beat the batter just until the dry ingredients are fully combined. Pour the batter into the prepared pan and bake for 30 minutes, until it springs back when you press on it.

Once the cake has cooled completely, place the heavy whipping cream and honey in a deep bowl and use an electric mixer, on high speed to beat the cream. Once it reaches stiff peaks, place the cream on top of the cake and top with lemon zest, berries and Purely Elizabeth Honey Almond Granola.