This cake was easy to make, didn't take forever (I used almond meal), and was super moist and delicious. I made this for Easter, added fresh strawberries on the side, and only a piece was left over. If you are someone that likes to modify recipes this cake would be nice with a tsp of cinnamon in it, or a bright citrus flavor on the side.
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.
35 Reviews for Flourless Honey-Almond Cake
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.
This is a fantastic recipe, we loved it. Be very careful not to burn it as it browns very quickly. I also made this with 1 3/4 cups of almond meal.
I made a glaze with about 1 1/2 tablespoons of butter and the same of honey melted together and brushed over the cake while still warm.
I made this last night. I too bought the almond meal from Sprouts. I did substitute the honey with Agave nectar because I'm scary and I was making it for a kid 15 month old. My entire family loved it. I served it sweetened mulled berries and homemade whipped cream. I will definitely make this again! A must try whether you are going gluten free or not.