March 28, 2010
Honey-Almond Cake
Honey-Almond Cake
Perfect for afternoon tea or a light spring dessert, honey and almonds deliciously flavor this simple (and gluten-free) cake.
INGREDIENTS
For Cake:
1 1/2 cups whole almonds, toasted
4 large eggs, at room temperature, separated
1/2 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
For Topping:
2 tablespoons honey
1/4 cup sliced almonds, toasted
To toast almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
DIRECTIONS
Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
Process almonds in a food processor or blender until finely ground (you will have about 13/4 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 hand-held 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.
Transfer the cake to a serving platter. To serve, drizzle cake with honey and sprinkle with sliced almonds.
Tea and coffee would be perfect accompaniment. Enjoy with family and friends.
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