Desserts, cakes
Flourless Honey-Almond Cake
Overview
Honey and almonds flavor this simple (and gluten-free) cake. It’s lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites—they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.
Prep time
20
Cook Time
100
Total Time
120
Nutritional Information
Makes:
10 Servings
Calories
234kcal
Added sugars
16g
Carbohydrates
22g
Fat
14g
Saturated Fat
1g
Monounsaturated Fat
8g
Protein
8g
Cholesterol
85mg
Dietary Fiber
3g
Potassium
54mg
Sodium
208mg
Total sugars
17g
Instructions
STEP 1 Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
STEP 2 Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 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.
STEP 3 Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed 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.
STEP 4 Bake the cake until golden brown and a skewer inserted into the center comes out clean, 25 to 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.
STEP 5 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
STEP 6 a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
© Meredith Corporation. All rights reserved. Used with permission.
Ingredients
1 ½ cups whole almonds , toasted
4 large eggs , at room temperature, separated
½ cup honey
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons honey
¼ cup sliced almonds , toasted
