Flourless Honey-Almond Cake
I found this on the RealAge website and found it the perfect dessert to accommodate those with celiac and/or grain intolerance’s. If you can’t have eggs, you can replace them with ‘egg replacer’ and/or 1 tbsp ground flax to 3 tbsp water. (per egg)
- 1.5 cups raw almonds, toasted
- 4 large eggs, at room temperature
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp honey
- 1/4 cup sliced almonds, toasted
Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper. Process almonds in a food processor or blender until finely ground. (1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground almonds and beat on low until combined.
Beat 4 egg whites in another large bowl until foamy, white and doubled in volume but not stiff enough to hold peaks. Gently fold the egg whites into the nut mixture until just combined. Scrape batter into the prepared pan. Bake the cake until golden brown and a knife inserted comes out clean, about 28 minutes. Let cool in pan for 10 minutes. Run a fork around the edges and gently remove the side ring. Let cool completely. Drizzle honey on top of cake and sprinkle with almonds.
This dessert is high in protein and will therefore keep sugar levels in balance which is important to good health. As well, almonds are high in fiber, which has been shown to play a protective role in relation to heart disease and diabetes.