Flourless Honey-Almond Cake - 22g Carbs, 3g Fiber
From: EatingWell - March/April 2009
Honey and almonds flavor this simple (and gluten-free) cake. It's
lovely for afternoon tea or a spring holiday dessert. Be careful
not to overbeat the egg whites—they should be white and very foamy,
but not at all stiff or able to hold peaks. If you beat them too
much, the cake may sink in the middle as it cools.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low saturated fat | Low sodium
| Heart healthy | Healthy weight | Gluten free
Active Time: 20 minutes
Total Time: 2 hours
Servings: 10
--> Cake
1 1/2 cups whole almonds, toasted (see Tip)
4 large eggs, at room temperature (see Tip), separated
1/2 cup honey
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
--> Topping
2 Tbsp honey
1/4 cup sliced almonds, toasted (see Tip)
Preheat oven to 350 degrees F. Coat a 9-inch springform pan with
cooking spray. Line the bottom with parchment paper and spray the paper.
Process whole almonds in a food processor or blender until finely ground
(you will have about 13/4 cups ground). 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 (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.
Tips & Notes - -
Make Ahead Tip:
Store the cooled cake airtight at room temperature for up to 1 day.
Drizzle with honey and sprinkle with almonds just before serving.
Equipment: 9-inch springform pan, parchment paper
Tip:
To toast whole almonds, spread on a baking sheet and bake at
350 degrees F, 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.
Servings: 10
Nutrition per Serving:
234 Calories, 14g Fat, 1g Sat, 8g Mono, 85mg Cholesterol, 8g Protein,
22g Carbs, 3g Fiber, 208mg Sodium, 54mg Potassium
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 carbohydrates (other), 3 fat
User Reviews:
04/29/2011 - thehoglunds
Delicious and Easy -
Wow, I made this cake for Easter, as one of our guests was gluten-free.
It turned out fabulous, great texture and flavor. The only change I made
was that I added a little almond extract to the cake mix, as well as
added a little with the honey when I drizzled it on top. Also, I know
my springform pan leaks, and I haven't had a chance to purchase a new
one. I decided to try it in a regular cake pan. I used parchment on
the bottom and had no problems turning out the cake afterwards. I
highly recommend this cake!
Pros: gluten free
11/12/2010 - Anonymous -
I made this last night. I too bought the almond meal from Sprouts. I did substitute the honey with Agave nectar because I was making it for a
15 month old. My entire family loved it. I served it sweetened mulled
berries and homemade whipped cream. I will definitely make this again!
A must try whether you are going gluten free or not.
