Paleo Italian Sweet Herb Almond Cake with Balsamic Berry Compote

Ingredients:

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For the Cake:

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp dried rosemary, finely chopped
• 1 tsp dried thyme, finely chopped
• Zest of 1 lemon

For the Balsamic Berry Compote:

• 1 cup fresh or frozen mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1/4 tsp cinnamon

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Cooking Instructions

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1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together eggs, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the chopped rosemary, thyme, and lemon zest to the batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the compote, combine berries, balsamic vinegar, honey, and cinnamon in a small saucepan. Cook over medium heat for about 10 minutes, until the berries have broken down and the sauce has thickened. Allow to cool slightly.
8. Serve slices of the almond cake with a generous spoonful of the balsamic berry compote on top.

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Nutritional Information

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Calories: 210 kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 115mg | Potassium: 92mg | Fiber: 4g | Sugar: 12g | Vitamin A: 90IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}