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Flourless Honey-Almond Cake

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EatingWell
Flourless Honey-Almond Cake
Rating: 4 stars
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.
total:
2 hrs
Servings:
10
Flourless Honey-Almond Cake

Ingredients

Cake
Topping

Directions

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.

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  • 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.

Tips

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.

Tips

Equipment: 9-inch springform pan, parchment paper

Tips

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.

Tips

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

Serving Size:
1 slice
Per Serving:
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.
Exchanges:

1 1/2 other carbohydrates, 3 fat

© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/01/2023
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© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/01/2023

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Flourless Honey-Almond Cake
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