Ingredients
Units
Scale
- 1 Egg (white and yolk separated)
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Honey
- 1/4 tsp Vanilla Extract
- 1/4 c + 2 tbsp Almond Flour
- 1/4 tsp Baking Powder
- 2 tbsp Berry Preserves (or fresh compote if you have it on hand)
Instructions
- Preheat your oven to 375 F
- Separate Your Egg and Create Your Batter: Separate your egg yolk into one bowl and your egg white into another (just cereal sized bowls will do for this!). Add all of the remaining ingredients to the bowl with the egg yolk and mix until combined.
- Whip Egg White: Using a whisk, whip your egg white until it has become soft and foamy (3-5 minutes).
- Fold Batter: Fold your egg whipped egg white into the other bowl of batter (the egg yolk bowl) until combined. Do not over mix in this step – you want this to remain fluffy!
- Bake Batter: Transfer your batter to a non-stick, oven-safe dish and ad your berry preserves to the top, then swirl them into the batter using a toothpick. Bake for 15-20 minutes until cooked through (you should be able to stick a toothpick through the center and have it come out clean). *Note: Check your cake 1/2 way through baking, if it is getting dark golden on top, cover it using a piece of foil to keep the top from burning.
- Remove Cake From Oven and Enjoy: Once baked through, remove your cake from the oven and allow it to cool. Top it with fresh berry preserves/compote, whipped cream, or whatever other toppings you prefer and enjoy!
Nutrition
- Serving Size: 1 mini cake