4 eggs

1 Tbsp honey

2/3 cup extra virgin olive oil

2 Tbsp fresh rosemary, chopped finely

1 C almond flour

2 Tbsp arrowroot starch

2 Tbsp coconut flour

1 Tbsp baking powder 

1/2 tsp sea salt



Preheat oven to 325 and grease a 9-inch cake pan with olive oil.

With an electric mixer, beat eggs until very foamy and pale. Add honey and beat thoroughly to combine.

With mixer running, drizzle in olive oil in a slow stream, beating constantly.

In a separate bowl, mix flours, arrowroot, baking powder, and salt. Add rosemary.

Add dry ingredients to egg mixture, using electric mixer on slow speed.

Pour batter into pan and bake until top is golden brown, cake springs back when touched, and a toothpick inserted in the center comes out dry, approximately 30 minutes.

For a sweeter cake, you can prepare a glaze of 2 Tbsp butter, 2 Tbsp honey, 1 tsp lemon juice, and the zest of one lemon. Beat all together and spread over cake while warm.