Flourless Honey Almond Cake Recipe

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One of Coreen’s relatives needs gluten free go I’m always on the prowl for “gluten Free” natural baked goods recipes. You know, to bring to those family gatherings! Just found this one today, and I have a “Idiot’s Chocolate Cake Recipe” that I have made and taught her to make as well!

Flourless Honey-Almond Cake

Flourless Honey-Almond Cake

- EatingWell

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.
Servings: 10 servings
Total Time: 2 hours
Ease of Preparation: Moderate
Health: Low Sodium, Diabetes Appropriate, High Fiber, Low Sat Fat, Heart Healthy

Ingredients:

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

Topping

2 tablespoons honey
1/4 cup sliced almonds , toasted (see Tip)

Steps:

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.
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.
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.
4. 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.
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 a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

From Arcamax Recipes

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