
This cake is moist and not too sweet. We've brought it to the shop before and it's been a hit with grown-ups and kids.
Ingredients
Cake
- Almonds, whole toasted, 1 1/2 cup (204 grams)
- Egg whites, 4 (138 grams)
- Egg yolks, 4 (64 grams)
- Honey, 1/2 cup (168 grams)
- Vanilla, 1 tsp (5 mL)
- Baking soda, 1/2 tsp (2.5 mL)
- Salt, 1/2 tsp (2.5 mL)
Topping
- Honey, 2 TB (32 grams)
- Almonds, sliced toasted, 1/4 cup (18 grams)
Preparation
Notes:
This is a gluten-free cake.
Eggs need to be at room temperature.
If you over beat the egg whites the cake may sink in the middle as it cools.
To toast whole nuts, spread on a cookie sheet and bake at 350˙, stirring once until fragrant, 7-9 minutes.
Toast sliced almonds in a small dry skillet over medium-low heat, stirring consistently, until fragrant and lightly browned, 2-4 minutes. Or place in a toaster oven as we did; stir once and watch over them (don’t leave the kitchen), about 2-4 minutes.
Preheat oven to 350˙ degrees. Coat a 9” spring form pan with cooking spray. Line the bottom with parchment paper and then spray paper.
Process whole almonds in a food processor or blender until finely ground (you should end up with approximately 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large bowl with a handheld electric mixer or a stand mixer with the paddle attachment, on medium speed until well combined. Add ground almonds and beat on low until combined.
Beat 4 egg whites in another large bowl with handheld mixer (beaters must be cleaned off from prior use) or in a stand mixer with the whisk attachment on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold a peak (1-2 minutes, depending on mixer used). With a rubber spatula, gently fold egg whites into the nut mixture until just combined. Scrape batter into baking pan.
Bake for approximately 30 minutes, or until golden brown and a skewer (toothpick) inserted into the center comes out clean. Let cool in the pan for 10 minutes. Run a knife around the edge and gently remove the side ring. Let cool completely.
To serve, drizzle cake top with remaining 2 TB of honey and sprinkle with sliced almonds.
2” piece, approximately 13 servings.

