Lemon Honey Almond Cake Kosher for Passover
Infused with the bright zest of fresh lemons and sweetened naturally with golden honey, this Lemon Honey Almond Cake is a luscious dessert that’s completely kosher for Passover and gluten-free. Made with nutrient-rich almond flour and a touch of potato starch, this cake achieves a tender, moist texture without any leavening agents, making it perfect for the holiday. The harmonious blend of vibrant lemon juice, fragrant vanilla, and the earthy richness of extra-virgin olive oil creates a flavor profile that’s both refreshing and indulgent. Topped with slivered almonds for added crunch and a touch of elegance, this cake bakes to a gorgeous golden hue in just 35 minutes. Serve it as a show-stopping dessert for your Seder table or as a delightful treat throughout the week of Passover. Effortless to prepare yet utterly satisfying, this cake is a must-try for lovers of citrusy, nutty desserts.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Potato starch
- 0.5 teaspoons Baking soda (certified kosher for Passover)
- 0.25 teaspoons Salt
- 4 large Eggs
- 0.5 cups Honey
- 0.25 cups Extra-virgin olive oil
- 0.25 cups Fresh lemon juice
- 2 teaspoons Lemon zest
- 1 teaspoons Vanilla extract (certified kosher for Passover)
- 0.25 cups Slivered almonds
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy cake removal.
In a medium mixing bowl, whisk together the almond flour, potato starch, baking soda, and salt. Set aside.
In a large mixing bowl, beat the eggs with a whisk until frothy and light. Add the honey, olive oil, lemon juice, lemon zest, and vanilla extract. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until the batter is smooth and free of lumps.
Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the slivered almonds over the top of the batter.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Serve the cake as is or dust lightly with powdered sugar (certified kosher for Passover) before serving. Enjoy!
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 108.6 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 616 mg | 47% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
