Flourless Honey-Almond Cake

Flourless Honey-Almond Cake is a dessert that serves 10. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 235 calories, 8g of protein, and 14g of fat per serving. For 83 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 13556 foodies and cooks. This recipe from Eating Well requires almonds, honey, eggs, and whole almonds. From preparation to the plate, this recipe takes roughly 2 hours. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. Try Flourless Chocolate Honey-almond Passover Cake, Flourless Almond-Honey Cake with Candied Lemon, and Flourless Chocolate Almond Cake for similar recipes.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 100 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.Process whole 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.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.

 

Step by step:

1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.Process whole 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.

2. 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.

3. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes.

4. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring.

5. Let cool completely.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.

Nutrition Information:

covered percent of daily need