Light, Healthy Flourless Honey-Almond Cake Recipe
This simple flourless honey almond cake is perfect for afternoon tea or a light dessert—and it’s gluten-free too! Drizzled with honey and sprinkled with almonds, this lovely dessert recipe is sure to be a crowd pleaser.
This simple Flourless Honey-Almond Cake is perfect for afternoon tea or a light dessert. And it's gluten free, too. Start by toasting almonds. Spread 1-1/2 cups whole almonds on a baking sheet and bake at 350˚F until fragrant, about 7 to 9 minutes. Stir once during toasting. Let cool. Then process in a food processor or blender until finely ground. Then, separate four eggs, placing yolks and whites in two large mixing bowls. To the yolks, add 1/2 cup honey, 1 teaspoon vanilla and 1/2 teaspoon each baking soda and salt. Beat with an electric mixer on medium speed until well combined. Then add the ground almonds and beat on low until combined. Clean the beaters and beat the egg whites on medium speed until very foamy, white and doubled in volume but not stiff enough to hold peaks. This will take 1 to 2 minutes. Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into a 9-inch springform pan that's been lined on the bottom with parchment paper and been sprayed with cooking spray. Bake at 350˚F degrees until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let it cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let the cake cook completely. Slide a large wide spatula between the cake and the parchment paper and transfer the cake to a serving platter. To serve, drizzle with 2 tablespoons honey and sprinkle with ¼ cup toasted sliced almonds. Find this recipe and more healthy recipes on eatingwell.com.