Provençal Lavender & Honey Olive Oil Cake with Fresh Berry Compote

Ingredients

• 3/4 cup almond flour, finely ground
• 1/4 cup whole wheat pastry flour
• 3 tablespoons extra virgin olive oil, fruity provençal variety
• 2 1/2 tablespoons raw honey, unpasteurized preferred
• 2 whole large eggs, room temperature
• 1/4 cup plain Greek yogurt, unsweetened, full-fat
• 3/4 teaspoon dried culinary lavender buds, finely ground
• 1/2 teaspoon baking powder, aluminum-free
• 1/4 teaspoon sea salt
• 1 cup fresh mixed berries, blueberries, raspberries, blackberries
• 1 tablespoon fresh lemon juice
• 1 tablespoon raw honey, for compote
• 4 leaves fresh mint leaves, optional garnish

Instructions

1. 1

   Preheat oven to 350°F (175°C). Lightly oil a small 6-inch round cake pan with extra virgin olive oil.

2. 2

   In a small bowl, whisk together almond flour, whole wheat pastry flour, ground lavender, baking powder, and sea salt.