Almond Poppyseed Cake

This recipe was off the top of my head. I've been working my way through an olive oil, balsamic vinegar and salt advent calendar and when I pulled out a raspberry balsamic and walnut olive oil combination it just gave me inspiration. I'm so happy with the results!

Ingredients 1 1/2 cups almond flour 1 tsp baking powder 1/4 tsp salt 1/2 cup melted butter 1 cup sugar* 3 eggs, room temperature 1/2 cup milk 1 tsp vanilla 1 tsp walnut oil 1 tsp raspberry dark balsamic vinegar Preheat oven to 350°F In a small bowl whisk together almond flour, baking powder and salt In a large bowl mix sugar and melted butter together until combined, add in 3 eggs and whisk until combined. Add vanilla, olive oil and balsamic vinegar to the sugar/butter bowl Alternating between milk and flour mixture, add to the large bowl mixing with a spoon until smooth. Pour batter into a greased 9x5 bread pan Bake for 60-70 minutes, or until a toothpick inserted to the center pulls out clean. *Replaceling the sugar with a replacement such as swerve makes this recipe only have 6 grams of carbs!