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  • Meg Longyear

    A simple bundt, marrying the flavors of raspberry and almond, topped with a coconut butter glaze sweetened with honey. A true breeze to make and perfect with that glass of bubbly you've been eyeing. If berries are not in season where you live feel free to make this cake without them, it is delicious on its own. Raspberry Almond Cake (makes 1-9inch bundt cake) ***NOTE: If you use Bob's Red Mill Almond Flour your cake may be more moist and stick to the pan. I encourage you to use Honeyville Brand. * 6 cups almond flour ( I used Honeyville) * 1 tsp salt * 1 tsp baking soda * 6 eggs * 1 cups ghee, or oil of our choice * 3/4 cups honey * 2 tsp pure almond extract * 1 pint fresh raspberries Coconut Butter Glaze * 1 cup coconut butter * 1 TBS honey  Combine honey and coconut butter into a bowl. Place into the warm oven until the coconut butter soften significantly. Once it has softened to a pourable consistency drizzle over cooled cake and serve.  Preheat oven to 350F. Grease a 9inch non stick bundt pan. Combine dry ingredients into a bowl. Whisk wet ingredients in a separate bowl then add to dry ingredients until a smooth batter has formed. Gently fold in raspberries into batter and pour into greased pan. Bake for 1 hour or until a toothpick or knife comes out clean when inserted into the middle. After 30 minutes of baking place a sheet of tin foil over pan to prevent the cake from getting to brown (almond flour browns very easily). Remove from oven and let cool in the pan for at least 45 minutes. Flip cake onto a cake stand or plate and drizzle with glaze.

  • Suzin Graves

    Dairy Free Raspberry Almond Cake

  • Cheri Litchfield

    Blueberry almond gluten free cake

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