Flourless Almond & Honey Cake

As a general rule, I don’t discriminate between nuts and seeds. Like a fashion editor with a closet full of designer clothes would say, It’s hard to pick a favorite. They’re all delicious in their own way, pairing with both sweet and savory foods to create different harmonies of flavor. On the rare occasion that I’m forced to chose just one, however, I somehow always gravitate towards the almond. This humble nut native to Asia is actually the seed of a flowering plant closely related to the apricot tree. I love eating them by the handful, adding them to my granola and soaking them in water to make almond milk. Toasted and ground, they give a remarkable buttery flavor to baked goods as well as a light and fluffy texture reminiscent of pastry flour, just without the gluten or starch. This simple cake, comprised mainly of almonds and honey is a celebration of all those things and will make your home smell glorious.

Ingredients:

1 3/4 cup almond flour

4 large eggs, at room temperature

1/2 cup honey

2 tsp almond extract

2 tsp Cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

How to:

Preheat oven to 178 c . Line the bottom of a nine inch spring-form cake pan with parchment paper and grease the sides with butter or oil.

  1. Toast the almond flour in a cast iron skillet on medium heat until it turns golden, about 3 minutes. Set aside to cool.
  2. Carefully separate the eggs, placing the whites and the yolks in two medium sized bowls.
  3. Whip the egg whites and salt with a hand mixer until doubled in volume and fluffy but not stiff enough to hold peaks.
  4. Add your honey, almond extract, cinnamon and baking soda to the bowl containing egg yolks and using the same mixer, whip until light yellow and doubled in size.
  5. Slowly add the toasted almond flour to the egg yolks, whipping on low speed until well combined.
  6. Gently fold the egg whites into the egg yolk mixture until a light, homogenous batter forms.
  7. Pour into the cake pan and bake for 15 minutes uncovered. Then, cover with aluminum foil and bake for another 15 minutes.
  8. Cool and decorate with toasted almonds, raspberries or any other fruit. Drizzle with honey and serve with a dollop of whipped cream.
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