Paleo Almond Cake with Mixed Berry Compote

Paleo Almond Cake with Mixed Berry Compote

I want to plan a party here, with a table that looks like this:

Seaside PartyLots of blush and pink tea roses for the tables

And for dessert, Paleo Almond Cake with Mixed Berry Compote in single serving ramekins

Almond Cakes

While running on Monday, I busted up my slipped knee cap so I had nothing to do but quit working out for a while. I baked and recipe taste-tested while it healed. I also day dreamed about the perfect sea-side dinner. Crazy and random, but it works.

The almond meal really comes out in these cakes. They’re light, but filling with the compote. You can serve them without the compote to make a breakfast or brunch item.

Ingredients: 1/2 cup almond meal, 1/4 cup honey, 1/4 cup “Paleo Butter” (ghee) (you can substitute butter if you don’t have ghee), 1 tsp vanilla extract, 1 Tbsp coconut flour, 1 egg, coconut oil (for greasing), 2 tsp chocolate chips or cacao nibs, (makes 3 cakes)

Preheat the oven to 350 degrees. Grease each ramekin with the coconut oil. In a mixer, combine all of the ingredients, except for the chocolate chips.

Stir in the chocolate chips. Pour into ramekins. Put the ramekins on a baking sheet so they’re easier to handle. Bake for 25 minutes.

Almond ChocolateAllow to cool, and remove from ramekin. Garnish with compote.

Ingredients for Compote: 1 cup mixed berries (I used cherries & strawberries), 2 Tbsp honey, 2-3 Tbsp of water, depending on how ripe the cherries are

In a small saucepan, heat the berries, honey and water. Allow it to boil, then reduce the mixture until the berries burst and (taste it) are sweet enough. Keep the sauce warm, and garnish the cakes when you’re ready to serve.

Leave a Reply