GF WF Flourless Honey-Almond Cake

Ingredients:

Cake


1 3/4 cups ground almonds,
4 large eggs, at room temperature,  separated
1/2 cup honey
1 tsp vanilla essence
1/2 tsp baking soda
1/2 tsp salt

Topping

2 Tbls honey
1/4 cup sliced almonds
 
Method:
 
Preheat oven to 350°F/GasMark 4.
Coat a 9-inch springform pan with cooking spray.(One Cal) 
Line the bottom with parchment paper and spray the paper.

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 until very foamy, white and doubled in volume
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.
 
Note:
Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb.
If you overbeat the whites the cake will fall as it cools
 
Serves 10
 
Nutrition

Per serving:
234 calories;
14 g fat (1g sat, 8g mono);
85 mg cholesterol;
22 g carbohydrates;
8 g protein;
3 g fiber;
208 mg sodium;
54 mg potassium.