Lemon Honey Almond Cake Kosher for Passover
Infused with the bright zest of fresh lemons and sweetened naturally with golden honey, this Lemon Honey Almond Cake is a luscious dessert that’s completely kosher for Passover and gluten-free. Made with nutrient-rich almond flour and a touch of potato starch, this cake achieves a tender, moist texture without any leavening agents, making it perfect for the holiday. The harmonious blend of vibrant lemon juice, fragrant vanilla, and the earthy richness of extra-virgin olive oil creates a flavor profile that’s both refreshing and indulgent. Topped with slivered almonds for added crunch and a touch of elegance, this cake bakes to a gorgeous golden hue in just 35 minutes. Serve it as a show-stopping dessert for your Seder table or as a delightful treat throughout the week of Passover. Effortless to prepare yet utterly satisfying, this cake is a must-try for lovers of citrusy, nutty desserts.
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Ingredients
- 2 cups Almond flour
- 2 tablespoons Potato starch
- 0.5 teaspoons Baking soda (certified kosher for Passover)
- 0.25 teaspoons Salt
- 4 large Eggs
- 0.5 cups Honey
- 0.25 cups Extra-virgin olive oil
- 0.25 cups Fresh lemon juice
- 2 teaspoons Lemon zest
- 1 teaspoons Vanilla extract (certified kosher for Passover)
- 0.25 cups Slivered almonds
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy cake removal.
Step 2
In a medium mixing bowl, whisk together the almond flour, potato starch, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, beat the eggs with a whisk until frothy and light. Add the honey, olive oil, lemon juice, lemon zest, and vanilla extract. Whisk until well combined.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until the batter is smooth and free of lumps.
Step 5
Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the slivered almonds over the top of the batter.
Step 6
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Step 7
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Step 8
Serve the cake as is or dust lightly with powdered sugar (certified kosher for Passover) before serving. Enjoy!
Nutrition Facts
| Serving size | (694.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2550.5 |
| Total Fat 191.4g | 0% |
| Saturated Fat 22.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 744mg | 0% |
| Sodium 1520.9mg | 0% |
| Total Carbohydrate 167.3g | 0% |
| Dietary Fiber 25.1g | 0% |
| Total Sugars 108.6g | |
| Protein 74.3g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 616.0mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 666.9mg | 0% |
Source of Calories