Almond Cake Recipe: Dairy-Free & Ready in 30 Min

Instructions:

1. Preheat and prep. Set your oven to 350°F and grease a 9 inch pan with oil, then line the bottom with parchment. Note: This ensures the honey heavy batter won't stick to the metal.
2. Whisk the dry. In a medium bowl, combine the 3 cups of almond flour, sea salt, and baking powder until no large clumps remain.
3. Emulsify the wet. In a separate large bowl, vigorously whisk the 3 eggs, 1/2 cup olive oil, and 1/2 cup honey until the mixture looks smooth and slightly thickened.
4. Add aromatics. Stir in the 2 teaspoons of almond extract and 1 teaspoon of lemon zest until the scent fills the room.
5. Merge the two. Fold the dry ingredients into the wet mixture using a spatula until just combined and no streaks of flour are visible.
6. Transfer to pan. Pour the batter into your prepared pan and smooth the top with the back of a spoon.
7. Decorate the top. Scatter the 1/2 cup of sliced almonds over the surface and sprinkle with the 1 tablespoon of turbinado sugar until the top is evenly covered.
8. Bake to gold. Place in the center of the oven for 35 minutes until the edges are deep brown and a toothpick comes out clean.
9. Cool properly. Let the cake sit in the pan for 10 minutes until the structure sets before transferring to a wire rack.
10. Final rest. Allow it to cool completely for at least 1 hour until the crumb is firm and easy to slice.