• Please refer to RECIPE NOTES on baking with almond flour.

  Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
• Preheat oven to 325° F. In a bowl, mix honey and eggs on high speed for three minutes.
• Take speed down to medium and add baking powder, coconut flakes, orange juice, orange zest, almond flour, and coconut oil
• Pour mixture into a loaf pan and sprinkle sliced almonds on top (optional). Bake for 35 minutes. Let cool, serve, and enjoy!

Notes

• Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:

  (1) Measure well

  Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.

  (2) Use less flour

  If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.

  King Arthur Baking offers the following guidelines to baking with almond flour:

  For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.

  For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

  (3) Add a binder

  When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.

  (4) Lower cooking time and temperature

  Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).

  (5) Cool in the pan

  Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

• Preheat your oven to 325. Lightly grease an 8" springform cake tin with butter.

Cheesecake Filling

• In a large bowl, combine the softened cream cheese with sugar.
• Then add in the eggs and Greek yogurt.
• Whisk in the flour, vanilla extract, and rose water. Keep this aside while you prepare the crust.

Cheesecake Crust

• Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.
• Take them off the heat, and cool. Chop very very finely. You can also use a food processor, just ensure that they don't turn into a powder.
• Carefully place one sheet of phyllo in the pan. Add another one on top. Let the pastry hang over the edges of the pan.
• Brush liberally with the butter. Sprinkle a fourth of the chopped nuts evenly on top.
• Cover the nuts with 2 sheets of phyllo. Brush with butter. Sprinkle another fourth of the nuts on top. Repeat this process 2 more times.
• Cover the nuts with the remaining 2 sheets of phyllo.
• Pour the cheesecake filling into this prepared crust.
• Trim the overhanging pastry sheets with a pair of scissors. Leave about 1"- 2" of the crust.
• Bake in the preheated oven for 60-75 minutes at 325F, or until the cake is golden and has the slightest of the wobble n the center. My cake took 75 minutes.
• Switch off the oven and leave the cake in the oven for 15-20 with the oven door slightly ajar.

Syrup

• Meanwhile, get the syrup ready by boiling water with sugar, a cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
• We are looking at a thickish, syrupy consistency for the syrup.
• Take out the cinnamon stick and let the syrup cool a bit. Add the rosewater.
• Take your cheesecake out of the oven and very carefully remove the ring from the cake tin. Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it.
• You can pour some syrup on the cheesecake too. But the pastry crust needs it most!
• Let the cheesecake sit at room temperature for 2 -3 hours (allowing the syrup to get soaked in), then refrigerate it overnight.
• Garnish with chopped pistachios and dried rose petals. Slice and serve. Enjoy!

• To make the crust, place almond flour, coconut flour, and salt in the bowl of a food processor and pulse a couple of times to combine. Add coconut oil and egg, pulsing until the mixture forms a ball. Press dough into a 9-inch glass pie dish. Set aside.
• To make the filling, add the pumpkin and eggs to the food processor and pulse to combine. Next, pulse in the coconut milk, maple syrup, pumpkin pie spice, and salt.
• Pour filling into crust and bake at 350 degrees for 40-45 minutes.