Cook Time:20 minsAdditional Time:1 hr 40 minsTotal Time:2 hrsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:1 hr 40 minsTotal Time:2 hrsServings:10Yield:10 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:1 hr 40 mins
Additional Time:
1 hr 40 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake1 1/2 cups whole almonds, toasted (see Tip)4 large eggs, at room temperature (see Tip), separated½cuphoney1teaspoonvanilla extract½teaspoonbaking soda½teaspoonsaltTopping2tablespoonshoney1/4 cup sliced almonds, toasted (see Tip)
Cook Mode(Keep screen awake)
Ingredients
Cake
1 1/2 cups whole almonds, toasted (see Tip)
4 large eggs, at room temperature (see Tip), separated
½cuphoney
1teaspoonvanilla extract
½teaspoonbaking soda
½teaspoonsalt
Topping
2tablespoonshoney
1/4 cup sliced almonds, toasted (see Tip)
Directions
Preheat oven to 350 degrees F. 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 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.
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, 25 to 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.
Tips
Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving.
Equipment: 9-inch springform pan, parchment paper
Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, 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.
Originally appeared: EatingWell Magazine, March/April 2009
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Nutrition Facts(per serving)235Calories14gFat22gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
