Flourless Honey-Almond Cake

Nutrition information  10 ServingsServing size: 1 slicePer serving: 235 calories; 14 g fat(1 g sat); 3 g fiber; 22g carbohydrates; 8 g protein; 22 mcg folate;  74 mg cholesterol; 17 g sugars; 16 g added sugars; 108 IU vitamin A; 0 mg vitamin C; 19 mg calcium; 0 mg iron;208 mg sodium; 56 mg potassium

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)

PreparationActive
20 mReady In
2 hPreheat oven to 350 °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 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 (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.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°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.

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http://www.eatingwell.com/recipe/249866/flourless-honey-almond-cake/