Flourless Honey-Almond Cake

From EatingWell: March/April 2009

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. "

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24 Reviews for Flourless Honey-Almond Cake

07/22/2010

Anonymous

Fabulous! I made half a recipe and baked it (14 min.) in muffin tins. Served with macerated peaches and blueberries, topped with a soft honey meringue and toasted slivered almonds. To die for.

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