Scaled Servings: 8 Originally: 8
2 cup almond flour, (8 ounces) or almond meal, firmly packed into measuring cups
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon fine-grain sea salt
4 eggs, beaten
2/3 cup honey, divided
1/4 cup olive oil, Olive Destination Orange
6 ounce raspberries, preferably organic OR
1 teaspoon white balsamic vinegar, Olive Destination Wild Raspberry
Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter and dust with almond flour/meal.
In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
In another bowl, combine the beaten eggs, honey, orange olive oil, and raspberry vinegar (if using) Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the raspberries. Pour the mixture into your prepared pan.
Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
Once the cake is cool, use a sharp knife to slice into 8 pieces. Transfer each piece to a plate, sprinkle with powdered sugar (optional) and finish with a sprinkle of chopped pistachios.