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Flourless Honey-Almond Cake

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 8 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours
  10 servings
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.

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. | Equipment: 9-inch springform pan, parchment paper
RECIPE INGREDIENTS
For 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
For Topping:
2 tablespoons   honey
1/4 cup  sliced almonds, toasted (see 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.
Flourless Honey-Almond Cake Recipe at Cooking.com
DIRECTIONS
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 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Flourless Cakes
Nutrition Facts per Serving
Yield:   10 servings
Calories: 234
Fat. Total: 14g
Protein: 8g
Carbohydrates, Total: 22g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 85mg
Sodium: 208mg
% Cal. from Fat: 54%
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: J. Reviewed: 04/20/2009
Awesome.I substituted some stevia for 1/4 cup of honey & it really was delicious.
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