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Ingredients:
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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.
Ingredients
• 1 1/2 cups whole almonds, toasted (see Tips
& Techniques)
• 4 large eggs, at room temperature (see Tips
& Techniques), separated
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoon honey
• 1/4 cup sliced almonds, toasted (see Tips &
Techniques)
Directions
1. Preheat oven to 350 degrees. Coat a 9-inch
springform pan with cooking spray. Line the
bottom with parchment paper and spray the
paper.
2. 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.
3. 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.
4. 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.
5. 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 & Techniques
To toast whole almonds, spread on a baking
sheet and bake at 350 degrees, 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.
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.
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