Almond flour strawberry cake
4 large eggs
1/3 cup honey
1 tablespoon vanilla extract
1½ cups blanched almond flour
½ teaspoon salt
½ teaspoon baking soda
1 tablespoon coconut sugar
2 Tablespoons homemade strawberry jam (see instapot blog recipe)
Butter for pan
1/2 cup fresh strawberries
Confections sugar for dusting
1 Cup of anticipation
Preheat oven to 325 degrees Generously grease a 9-inch pie pan with butter.
In a large bowl, lightly whisk the eggs. Gradually whisk in the honey, and vanilla. Slowly add almond flour, salt, coconut sugar, and baking soda. Continue whisking until it’s smooth (2 minutes)
Use a spatula to transfer the batter onto the prepared pie pan
Slowly spoon strawberry jam into onto cake. Using a toothpick give the jam light swirls to lightly marbleize the cake batter with the jam.
Bake until puffy, lightly browned and a toothpick inserted in center comes out clean, about 25-35 minutes.
Cool the cake, about 30 minutes, then slice and serve on each plate, top with fresh strawberries and dust confectioner sugar.