• 120minutes
  • 234calories

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Nutrition Info . . .

VitaminsH, E
MineralsCopper, Natrium, Fluorine, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Cake

  2. 1 1/2 cups whole almonds, toasted (see Tip)

  3. 4 large eggs, at room temperature (see Tip), separated

  4. 1/2 cup honey

  5. 1 teaspoon vanilla extract

  6. 1/2 teaspoon baking soda

  7. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. 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 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.

  3. 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.

  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.


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