Flourless Honey-Almond Cake
1 1/2 cups whole almonds, toasted (see Tip)
4 large eggs, at room temperature (see Tip), separated
1/2 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons honey
1/4 cup sliced almonds, toasted (see Tip)
Preheat oven to 350°F. Coat a 9-inch 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
(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.
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.
Bake the cake 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
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.
Tips and Notes:
Make Ahead Tip: Store the cooled cake airtight at room temperature for up
to 1 day. Drizzle with honey and sprinkle with almonds just before serving.
Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F,
stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds,
cook in a small dry skillet over medium-low heat, stirring constantly,
until fragrant and lightly browned, 2 to 4 minutes.
Note: Eggs must be at room temperature for the proteins to unwind enough to
support the cake's crumb. Either set the eggs out on the counter for 15
minutes or submerge them in their shells in a bowl of lukewarm (not hot)
water for 5 minutes before using.
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.
From: EatingWell: March/April 2009