Ingredients:

  • 1.5 cups (160g) almond flour
  • 0.5 cup (65g) gluten-free all-purpose flour blend
  • 0.5 cup (120ml) honey
  • 0.25 cup (55g) butter
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking powder
  • 0.25 tsp (1.5g) salt
  • 0.75 cup (110g) black raspberries
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (12g) honey

Instructions:

  1. In a small saucepan over medium heat, combine the black raspberries, lemon juice, and optional honey. Simmer for 8–10 minutes, stirring occasionally, until the mixture thickens into a jammy consistency. Remove from heat and let it cool completely.
  2. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
  3. In a large bowl, whisk the eggs, honey, melted butter, and vanilla until the mixture is pale and aerated.
  4. In a separate bowl, sift together the almond flour, gluten-free flour blend, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared pan. Spoon the cooled raspberry concentrate over the batter and use a knife or skewer to swirl the fruit into the cake.
  6. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.