Eight simple ingredients are all you need to make our Sweet, chewy, nutty, and satisfying flourless Orange Honey Almond Cake. This Almond Cake makes for a fabulous ending to your Rosh HaShanah, Passover or holiday meal.
Orange Honey Almond Cake
One of our Mom's very favorite desserts is a traditional Spanish almond cake called "Tarta de Santiago". Not being a big fan of super heavy, super sweet creamy desserts, this always-home-made treat was usually her number one choice when we went out to eat.
Originally from the Galicia region of Spain, this nutty dessert is extremely popular and is part of pretty much every restaurant menu across the country. The traditional recipe is basically made from ground almonds, eggs, sugar, and lemon zest and is often paired with an alcoholic drink, like sweet wine or brandy.
Growing up in Spain, we, of course, enjoyed this delicious treat many, many times. But interestingly enough, never made it at home. As we were trying to come up with Rosh Hashana and Passover recipes, we thought of giving it a try... as usual adding a little twist to the traditional recipe.
Our version is sweetened with honey instead of just sugar, we used orange zest instead of lemon (just because we love the almond/orange combo) and added some shelled pistachios for a touch of color, crunch and extra nuttiness.
This recipe is super simple, fast and easy to prepare. And the perfect way to end your Holiday dinner 🙂
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Eight simple ingredients are all you need to make our Sweet, chewy, nutty and satisfying flourless Orange Honey Almond Cake. This Almond Cake makes for a fabulous ending of your Rosh HaShanah, Passover or holiday meal.
- 2 cups almond meal (here we used Bob's Red Mill) (for Passover use finely ground almonds)
- 1 ½ tsp baking powder
- 2 jumbo eggs ( or 3 large eggs)
- ½ cup confectioner's sugar
- ⅓ cup honey
- 1 tsp natural vanilla extract
- Pinch of salt
- Zest of 1 medium orange (or to taste)
- ¼ cup shelled pistachios, roughly chopped
- Preheat oven to 350F. Lightly grease an 8 inch round cake pan. Using a pencil, trace a circle the size of the pan on parchment paper and cut it out. Place it at the bottom of the greased pan and press it down, so it fits well all around. Place oven rack in medium-low position
- Combine almond meal and baking powder in a bowl. Set aside
- Combine eggs, sugar, honey, vanilla, and salt in a large bowl. Beat using an electric mixer for 3-4 minutes. Add orange zest and almond meal/baking powder mixture and mix until just combined
- Fold in chopped pistachios and pour batter into greased pan. Bake at 350F for 25-30 minutes o until a knife inserted in the middle comes out clean. Let the cake cool. Place a large place over the pan and turn it over. The cake should release easily. Carefully feel off the parchment paper.
- Category: dessert
- Method: Baking
- Cuisine: Gluten Free
- Serving Size: 1 slice
- Calories: 215
- Sugar: 14.4
- Sodium: 16
- Fat: 12
- Saturated Fat: 1.6
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 19.5
- Fiber: 2.8
- Protein: 7.5
- Cholesterol: 0
Keywords: almond cake, honey cake, Rosh Hashanah, gluten free, cake, recipe, kosher, Passover