Raspberry Almond Cake
(makes 1-9inch bundt cake)
- 6 cups almond flour ( I used Honeyville, if you use Bob's Red Mill brand the texture will be slightly more crumbly)
- 1 tsp salt
- 1 tsp baking soda
- 6 eggs
- 1 cups ghee, or oil of our choice
- 3/4 cups honey
- 2 tsp pure almond extract
- 1 pint fresh raspberries
Preheat oven to 350F. Grease a 9inch bundt pan.
Combine dry ingredients into a bowl. Whisk wet ingredients in a separate bowl then add to dry ingredients until a smooth batter has formed.
Gently fold in raspberries into batter and pour into greased pan. Bake for 1 hour or until a toothpick or knife comes out clean when inserted into the middle. After 30 minutes of baking place a sheet of tin foil over pan to prevent the cake from getting to brown (almond flour browns very easily).
Remove from oven and let cool in the pan for 30 minutes. Flip cake onto a cake stand or plate and drizzle with glaze.
Coconut Butter Glaze
- 1 cup coconut butter
- 1 TBS honey
Combine honey and coconut butter into a bowl. Place into the warm oven until the coconut butter soften significantly. Once it has softened to a pourable consistency drizzle over cooled cake and serve.