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
.
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
½ cup rice flour
Melt butter and choc together,
beat then add your room temp beaten eggs in a stream into the chocolate mix.
Sift the flours, cacao, baking powder and salt. Pour in the choc mix and beat
until well combined. Then using a spoon fill 16 muffin holes with the mix. Bake
for 5-6 minutes, they will be gooey in the middle, but get a little less gooey as
they cool. If you don’t want them gooey cook for 7-8 minutes. Store in an airtight
container at room temperature.
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