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Flourless Honey-Almond Cake

March/April 2009

Your rating: None Average: 3.8 (443 votes)

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.



READER'S COMMENT:
"To live (or to live) for! They made my apartment smell amazing. They are very moist and sweet. People were amazed to find out what they were made of. "

34 Reviews for Flourless Honey-Almond Cake

03/31/2013
Anonymous

This was my first attempt at gluten-free baking, and I was very pleasantly surprised at how easy it was to make, and how delicious! Very few ingredients, and just the right amount of sweetness. This is my new go-to cake recipe.

Comments
03/15/2013
Anonymous
Wonderful Dessert Gift

Made this at Christmas for my brother and his family who are gluten free and wheat free. I also put a clemintine juice/zest honey glaze on top of the almonds when it was warm, Everyone LOVED it- recipe is a keeper and will share and make again!

Comments
01/14/2013
Anonymous

Fast, easy, delicious. I left off the drizzled honey and just added the slivered almonds to make it a little less sweet. Dinner guests raved and took some home.

Comments
07/18/2012
Anonymous

This is one of my all-time favorite recipes! I use 3/4 cup finely ground almond meal instead of grinding my own, and I top with fresh sliced strawberries and sweetened whipped cream. Its amazing every time!

Comments
04/12/2012
Anonymous

This is a great cake for Passover as it does not contain flour. I have made it both for the Seder on the first night of Passover and for the last day, and the whole family loved it.
Marvin in Jerusalem.

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