Eggnog Frosted Gingerbread Cake

• Produce

  • 1 Rosemary, sprigs

• Refrigerated

  • 3 Eggs

• Condiments

  • 3 tbsp Molasses

• Baking & Spices

  • 1/8 tsp All-spice
  • 3 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/8 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 3 tbsp Coconut flour
  • 1 Dusting of organic powdered sugar
  • 3/4 cup Maple sugar
  • 1/8 tsp Nutmeg
  • 1/2 tsp Pumpkin pie spice
  • 1 pinch Salt
  • 3/4 cup Tapioca flour
  • 1 batch Vanilla buttercream from juli bauer's paleo cookbook

• Dairy

  • 1/3 cup Ghee

• Beer, Wine & Liquor

  • 2 tbsp Egg nog

• Other

  • pine cones (do not eat

Found on paleomg.com

Ingredients

• 3 cups blanched almond flour
• ¾ cup tapioca flour
• 3 tablespoons coconut flour
• ¾ cup maple sugar
• ½ teaspoon baking soda
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon all spice
• ⅛ teaspoon ground cloves
• pinch of salt
• ⅓ cup ghee, melted
• 3 tablespoons molasses
• 3 eggs, at room temperature
• 1 batch of Vanilla Buttercream from Juli Bauers Paleo Cookbook*
• 2 tablespoons egg nog**
• ⅛ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• rosemary sprigs
• dusting of organic powdered sugar
• pine cones (do not eat)

Directions

• Preheat oven to 350 degrees F. Grease 2 nine inch round cake pans.
• Sift together all the flours, sugar, baking soda, spices and salt into a large bowl.
• In a small bowl, whisk together ghee, molasses and eggs.
• Pour the wet mixture into dry mixture and mix until completely combine. Pour the batter equally between both cake pans and place in the middle rack of the oven to bake for 20 minutes. Let cool completely.
• This is where things get a tad more complicated. First, youre going to make your buttercream. Second, youre going to divide the buttercream in half and add the eggnog, cinnamon and nutmeg to the second half and mix until combine into a smooth glaze.
• Set one half of the cake on a cake stand then frost the top of the cake with the normal buttercream. Set the second half of the cake on top then pour the glaze on top of the cake, using a spoon to smooth out evenly. Sprinkle a bit of powdered sugar on cake and garnish with rosemary sprigs and pine cones. Serve immediately.
• Store in fridge for up to 5 days.