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.
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!