📍 Where this dish comes from: Tanzania · Mount Kilimanjaro
Discover the history of this region →
Discover the history of this region →
Dabo is the round, deeply spiced bread that appears at Ethiopian celebrations and holidays, its warmth built from cardamom, cinnamon, and ginger baked directly into the dough. This cake keeps that exact spice profile and swaps the wheat-and-honey base for almond flour and a sugar-free sweetener.
What You’ll Need
Servings: 8 servings
Calories: 230kcal
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup butter melted
- 4 large eggs
- 2/3 cup granulated sugar-free sweetener
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 325°F (165°C). Grease an 8-inch round cake pan and line the bottom with parchment.
- Whisk melted butter, eggs, sweetener, and vanilla together until well combined.
- Stir in baking powder, cardamom, cinnamon, ginger, nutmeg, and salt.
- Fold in almond flour until a smooth batter forms.
- Pour into the prepared pan and smooth the top.
- Bake 30–35 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan 15 minutes, then turn out onto a rack to cool completely before slicing.
Nutrition
Serving: 1serving | Calories: 230kcal | Protein: 7g | Fat: 20g | Fiber: 3g
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Health Benefits
- Almond flour offers vitamin E and magnesium in place of refined wheat.
- Cardamom, cinnamon, and ginger all carry traditional use for digestive support.
- Eggs provide complete protein and choline, helping round out the macros of a sweet course.