Flourless Honey Almond Cake
- Ready In:
- 1hr 50mins
- Preheat oven to 350 degrees. 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 handheld 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, about 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.
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I baked this cake for Valentine's Day. Due to dietary changes I needed a recipe without wheat flour. This cake was so delicious we had seconds! I used a regular cake pan lined with parchment paper. 28 minutes was a little too long so monitor your cake after 25 minutes. Nice change from chocolate- and I love chocolate!!!
My husband and I will soon be celebrating our 30th wedding anniversary and our oldest son will be cooking for us. Since I am gluten intolerant, a regular cake is out of the question so I started looking for flour-less cakes that don't need a lot of special flours and this is one of the recipes that I found. This is an excellent cake and I will definitely be making this again. The only thing that I would do different next time would be to use a light colored springform pan as my cake was a little dark using a black springform pan. Thanks for posting this ZeeCooks. Made for Healthy Choices ABC Tag.
RECIPE SUBMITTED BY
I'm the mother of triplet daughters and now 4 grandchildren; 2 step-grandchildren. I'm a critical care nurse by background, as well as hospice nursing. I love to cook and bake. My husband is a wonderful taste tester for me and never, ever complains about my many experiments and new dishes. Love that man. We have 4 cats: a neurotic gray calico named Cupcake, a kitten named RubyMae, a Maine coon named Arwen, a short-haired dilute torti Gigi,. One dog...a shepherd/sheltie, Greta. I been her since RecipeZaar days (miss that place). I'm from Pittsburgh, PA.