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.
Yield: 9″ tart
Ingredients:
2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon Celtic sea salt
1/2 teaspoon cinnamon
2 large organic eggs, room temperature
1/3 cup raw honey
1/2 cup sour cream
2 teaspoon 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°F. 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.
- Recipe courtesy of Susan Salzman