A pound cake with a subtle taste of coffee and spices. No harmful white sugar, gluten-free and low-carb. At home, we like it the most in the morning with a cup of coffee or tea.
3 cups almond flour
2 heaping teaspoons of instant coffee (preferably) or three teaspoons of black coffee
1/2 cup raisins
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup agave nectar
1/2 cup coconut sugar
1/4 cup grapeseed oil (you can use another kind of oil but not olive oil. grapes most recommended)
1/2 cup boiling water
Preheat oven to 180 degrees Celsius and grease a loaf pan with oil spray or grapeseed oil or coconut oil.
Mix the instant coffee in the boiling water, or mix in the black coffee and then strain it.
Mix the dry ingredients in a bowl.
In a separate bowl mix the wet ingredients well.
Combine the two bowls and mix well until there are no lumps. The texture should be like a regular pound cake. If the batter is too thin, add a little more almond flour.
Add the raisins and stir lightly.
Bake for 30-35 minutes until a toothpick you stick in the middle comes out dry.