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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2009


Read the full recipe after the video.

Recipe Summary

2 hrs




Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.

  • Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 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. Add the ground almonds and beat on low until combined.

  • Beat 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, 25 to 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 and sprinkle with sliced almonds.


Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving.

Equipment: 9-inch springform pan, parchment paper

Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

Nutrition Facts

235 calories; protein 7.6g; carbohydrates 22g; dietary fiber 2.9g; sugars 17.4g; fat 13.8g; saturated fat 1.5g; cholesterol 74.4mg; vitamin a iu 108.1IU; vitamin c 0.1mg; folate 21.9mcg; calcium 18.5mg; iron 0.5mg; magnesium 9.1mg; potassium 55.6mg; sodium 208.3mg; thiamin 0.1mg; added sugar 16g.

Reviews (13)

Read More Reviews
42 Ratings
  • 5 star values: 10
  • 4 star values: 28
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
I liked it a lot but bought almond meal. Very easy to make and not very sweet. Very tasty:) Read More
Rating: 4 stars
excellent Trying several new healthy dessert recipes lately and this is a really good and easy one. I think it needs about 40 minutes in the oven instead of 30. It's a bit dry so it's not for when you want real cake but it's still pretty good and being a healthy dessert you can eat goes a long way. Pros: healthy easy delicious Cons: dry Read More
Rating: 5 stars
Delicious and Easy Wow I made this cake for Easter as one of our guests was gluten-free. It turned out fabulous great texture and flavor. The only change I made was that I added a little almond extract to the cake mix as well as added a little with the honey when I drizzled it on top. Also I know my springform pan leaks and I haven't had a chance to purchase a new one. I decided to try it in a regular cake pan. I used parchment on the bottom and had no problems turning out the cake afterwards. I highly recommend this cake! Pros: gluten free Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
Better than Great recipe This is a great cake for breakfast too! I eat a big slice with a couple of over medium eggs. It is now one of my favorite breakfast meals! Pros: Tasty Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
I made this cake. I love it! love it! love it! by far one of my favorite now. I did add 1cup of frozen mix berries on the top just before putting it in the oven. It was amazing. ( I am watching my calorie intake so I changed it a bit: 1/8 of honey in the receipe. and 2 teaspoons (not tbps) of honey on top. and 3 eggs instead of 4. ) thank you so much for this amazing receipe!! Read More
Rating: 4 stars
This is so good! It is moist and delicious and very easy to make. Pros: I used 1 3/4 c. almond meal/flour from Bob's Red Mill. and used almond slices on top of the cake. ' Read More
Rating: 2 stars
The directions on recipe really are not good. Baking is a science and directions are to "take out of oven when toothpick comes clean or about 28 minutes".I took cake out when toothpick was clean which was about 20 minutes at 350 degrees. Outsides were dark and almost burnt but middle was all wet and raw. I followed everything exact. Not worth the effort. Read More