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Flourless Honey Almond Cake


Flourless Honey Almond Cake

Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Because it has no flour, it is often used during Passover.

Ingredients: 
pie
Cake
  • 1 1/2 cups whole almonds, toasted 
  • 4 large eggs, at room temperature, separated
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1/2 tsp soda
  • 1/2 tsp salt
Topping
  • 2 Tbsp honey
  • 1/4 cup sliced almonds, toasted (see Tip)



Preparation:
 
  1. Preheat oven to 350°F. Coat a 9-inch spring form 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.


Makes: 10 servings.


Per serving : 
234 calories, 14 g fat, 22 g carbohydrates, 3 g fiber, 8 g protein, 208 mg sodium


Adapted from EatingWell, March/April 2009
Accessed at: http://www.eatingwell.com/recipes/flourless_honey_almond_cake.html