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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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You may notice that my “honey cake” actually has no honey in it. Feel free to experiment and amend the recipe if you miss the honey. Personally, I think this tastes just like the lekach my Bubby made for us back in the day, when I used to visit her on Long Island. Ingredients:
1/2 cup boiling water |
2 tablespoons organic ground decaffeinated coffee |
2 1/2 cups blanched almond flour |
1/2 teaspoon celtic sea salt |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/2 cup agave nectar |
1/4 cup grapeseed oil |
2 eggs |
1/2 cup raisins |
Directions:
1. Pour 1/2 cup boiling water over 2 tablespoons organic decaf coffee, cool.
2. In a large bowl combine almond flour, salt, baking soda, cinnamon and cloves.
3. In a separate bowl, combine agave, oil, eggs and coffee.
4. Mix wet ingredients into dry, then stir in raisins.
5. Grease and flour a 9-inch cake pan.
6. Bake at 350° for 30-35 minutes.
7. Serve.
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