Amazing recipe adapted from Elana’s Pantry, this is one of those desserts that is not a compromise – it is absolutely satisfying even for people who eat gluten. Light and sweet, it is the perfect Rosh Hashanah (or anytime) dessert. Thank you Elana!
- Â½ cup raisins
- Â½ – 1 cup boiling water (for raisins)
- Â½ cup boiling water (for coffee)
- 2 Tablespoons organic decaf ground coffee (not instant)
- 2 Â½ cups almond flour (I used blanched Organic Almond Flour. Elana says Bob’s Red Mill won’t work because it isn’t fine enough; I haven’t tried it.)
- Â½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- Â¼ teaspoon cloves, ground
- Â¼ cup oil (Elana calls for grapeseed oil but I didn’t have any; safflower oil worked well)
- Â½ cup organic local raw honey
- 2 eggs
- Measure raisins into a small bowl, cover with boiling water, and let sit for an hour.
- Pour Â½ cup boiling water through a filter containing 2 Tablespoons organic decaf coffee; discard grounds and let liquid cool.
- Grease a 9-inch square or round cake pan or pie tin, or three 5-inch round baking pans, and line bottom with wax paper or parchment paper. (Cut a circle the right size and press into the bottom, so there are no wrinkles or overlaps to mess up the cake.)
- In a large bowl combine almond flour, salt, baking soda, cinnamon and cloves.
- After coffee has cooled, combine the wet ingredients in a separate bowl: oil, honey, eggs and coffee. Stir well.
- Add wet ingredients to dry and stir well.
- When raisins have soaked for an hour, drain them and stir raisins into the bowl.
- Bake at 350Â° for 30-35 minutes.
- Serve warm or at room temperature.
Hint for making small cakes: the recipe makes a little under 3 cups of batter before raisins, so if you are making three small cakes and want to skip the raisins in one or two of them, you could measure out about 3/4 cup into the first pan(s) before adding a proportionate amount of raisins to the rest of the batter.