Almond Honey Flourless Cake
This deliciously fluffy and nutty almond honey flourless cake will for sure satisfy your sweet tooth.
Yield
12 servingsPrep
15 minCook
30 minReady
118 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake | |||
| 1 ½ | cups |
almonds
whole and toasted |
*
|
| 4 | large |
eggs
separated |
|
| ½ | cup |
honey
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| For the topping | |||
| 2 | tablespoons |
honey
or maple syrup |
|
| ¼ | cup |
almonds
sliced and toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake: | |||
| 355 | ml |
almonds
whole and toasted |
*
|
| 4 | large |
eggs
separated |
|
| 118 | ml |
honey
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| For the topping: | |||
| 3E+1 | ml |
honey
or maple syrup |
|
| 59 | ml |
almonds
sliced and toasted |
|
Directions
Preheat oven to 350°F.
Coat a 9-inch springform pan with cooking spray.
Line the bottom with parchment paper coated with cooking spray.
Process whole almonds in a food processor or blender until finely ground (you will have about 1¾ cups ground).
Beat 4 egg yolks, ½ 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.
Beat in the ground almonds and beat on low until combined.
Whisk 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 or maple syrup and sprinkle with sliced and toasted almonds.
