Flourless Honey Almond Cake

• YIELD

  10 servings

Source: http://www.eatingwell.com/recipes/flourless_honey_almond_cake.html

INGREDIENTS

Cake

• 1 1/2 cups whole almonds, toasted
• 4 large eggs, separated
• 1/2 cup honey
• 1 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Topping

• 2 tbsp. honey
• 1/4 cup sliced almonds, toasted

DIRECTIONS

Coat a 9″ springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.

Process whole almonds in a food processor or blender until finely ground, about 1 3/4 cups ground.

Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined.

Add the ground almonds and beat on low until combined.

Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a handheld mixer or the whisk attachment on a stand mixer) on medium speed. Beat until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer).

Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.

Bake the cake at 350 degrees until golden-brown and a skewer inserted into the center comes out clean, about 28 minutes.

Let cool in the pan for 10 minutes.

Run a knife around the edge of the pan and gently remove the side ring.

Let cool completely.

If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper.

Carefully transfer the cake to a serving platter.

To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

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