Flourless honey & almond cake

Ingredients

Cake

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

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

1/2 cup honey

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

Topping

2 tablespoons honey

1/4 cup sliced almonds, toasted (see tip below)

As an optional addition add the zest of an orange, lime or lemon, mix in with the egg yolks. You can then juice of the fruit and add to the honey topping, you will need to put in a pot and simmer for 5 minutes until it thickens enough to form a glaze.

Preparation

Preheat oven to 180°c. Coat a 20cm spring form pan with cooking spray. I have used a bundt mold before (fluted edges and hole in the middle). Line the bottom with parchment paper and grease the paper.

Process whole almonds in a food processor or blender until finely ground (you will have about 1 & 3/4 cups ground). Process well, if the nuts are too big they will sink to the bottom as I found out the hard way! Beat 4 egg yolks,( add zest if using) 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. If you are not using the juice with the topping you do not need to simmer, just drizzle the honey and almonds over

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Tips & Notes

Make Ahead Tip: Store the cooled cake airtight at room temperature. Drizzle with honey and sprinkle with almonds just before serving.

Tip: To toast whole almonds, spread on a baking sheet and bake at 180°c, 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