Saturday, May 16, 2015

Almond Honey Cake

I seriously can't believe I haven't had this on my blog.  Found this recipe when we started cutting out all the processed sugars and white flour, etc. like 8 years ago!  Simple, yet stylized enough for a birthday!  My husband loves his piece in a bowl with almond milk. Glad he had a birthday to remind me....get it on the blog!

1 1/2 C almonds
4 large eggs, at room temperature, separated
1/2 C honey
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350. Coat a 9 inch springform pan with coconut oil.  Line the bottom with parchment paper and coat that with coconut oil as well.
Process the almonds in a blender until finely ground into a flour.
Separate eggs.

Beat the 4 egg yolks, honey, vanilla, soda and salt in a mixing bowl with an electric mixer on medium speed until well combined. Add the ground almonds and beat on low until combined.

Beat the 4 egg whites with a whisk attachment on your electric mixer on medium speed until very foamy, white and doubled in volume, but NOT stiff enough to hold peaks!

Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined.  


Pour into prepared springform pan.


Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 20 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, then carefully transfer to a serving platter.

Drizzle with honey and sprinkle with almonds just before serving!

Thank you EatingWell! 

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