Ingredients
Scale
- 2 & 1/2 cups almond flour
- 3 large eggs
- 1/2 cup honey
- 1/2 cup olive oil
- Zest of 1 orange
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup orange juice
- 1 tsp vanilla extract
- 1 cup blueberries
- Chopped or sliced almonds for sprinkling on top
For the Citrus-Thyme Syrup:
- 1/2 cup orange juice
- 1/4 cup honey
- A few sprigs of fresh thyme
Instructions
- Preheat your oven to 350°F. Grease and line a 9-inch round cake pan.
- In a large bowl, combine almond flour baking powder, and salt.
- In another bowl, whisk eggs with honey until fluffy. Gradually mix in olive oil and orange zest, orange juice, and vanilla extract.
- Fold the dry ingredients into the wet ingredients, then gently fold in blueberries.
- Pour the batter into the prepared pan, smoothing the top. Sprinkle chopped almonds over the batter.
- Bake for about 30 minutes or until a toothpick comes out clean.
- While the cake is baking, make the citrus-thyme syrup: Combine orange juice and honey in a small saucepan. Add a few sprigs of fresh thyme. Simmer until it thickens slightly, then remove from heat and let the thyme infuse as it cools.
- Once the cake is done, remove it from the oven and, while still warm, poke holes in it with a toothpick. Drizzle the citrus-thyme syrup over the cake, slowly, allowing it to soak in. You may not need all of the syrup. Pour little by little to ensure the cake soaks up the syrup.