Greek Almond-Honey Cake

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • 3 12
    cups almond flour (if you can't get the flour, grind almonds up fairly fine with a couple of tablespoonfuls of sugar an)
  • 4
    eggs, separated
  • 12
    teaspoon cream of tartar
  • 1 12
    teaspoons baking soda
  • 1 12
    cups honey (greek thyme honey is excellent!)
  • 1
    cup yoghurt (go ahead, get the greek stuff)
  • 12
    cup blanched almond, coarsely chopped
  • 4
    tablespoons frozen orange juice concentrate
  • 1
    tablespoon fresh orange zest
  • 12
    cup butter
  • 12
    cup blanched slivered almond
  • Honey Syrup
  • 1 12
    cups honey (yep, same stuff as you put in the cake)
  • 1 12
    cups orange juice
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DIRECTIONS

  • Make the syrup first: bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan.
  • Reduce heat and simmer for 5 min.
  • Skim surface of syrup for any froth that may form.
  • Allow syrup to cool.
  • For cake: Preheat oven to 350F.
  • Butter a 9 X 13 inch baking dish well.
  • Sift together almond flour and baking soda.
  • Beat egg whites with cream of tartar until you have a stiff meringue.
  • Combine egg yolks, honey, yoghurt, almonds, orange juice concentrate, and orange zest.
  • Stir into dry ingredients.
  • Gently fold in 1/4 of meringue mixture to lighten almond batter, and then fold in the rest.
  • It is OK to have a few white streaks.
  • Pour batter into baking pan.
  • Scatter blanched, slivered almonds over top.
  • Bake until top is golden, about 45 minutes, or until cake tester comes out clean.
  • Pour syrup over hot cake.
  • Poke cake gently with a toothpick to help cake absorb syrup.
  • Serve when cake is cool and syrup has been absorbed.
  • This cake is great served with a dollop of very lightly-sweetened whipped cream.
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