Flourless Honey-Almond Cake

Flourless Honey-Almond Cake is a dessert that serves 10. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 235 calories, 8g of protein, and 14g of fat per serving. For 83 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 13556 foodies and cooks. This recipe from Eating Well requires almonds, honey, eggs, and whole almonds. From preparation to the plate, this recipe takes roughly 2 hours. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. Try Flourless Chocolate Honey-almond Passover Cake, Flourless Almond-Honey Cake with Candied Lemon, and Flourless Chocolate Almond Cake for similar recipes.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 100 minutes

 

Ingredients:

1/4 cup sliced almonds, toasted (see Tip)

1/2 teaspoon baking soda

4 large eggs, at room temperature (see Tip), separated

1/2 cup honey

2 tablespoons honey

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups whole almonds, toasted (see Tip)

Equipment:

baking paper

hand mixer

food processor

springform pan

mixing bowl

stand mixer

blender

oven

spatula

whisk

bowl

frying pan

skewers

knife

Cooking instruction summary:

Preheat oven to 350F. 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.

 

Step by step:


1. Preheat oven to 350F. 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.

2. 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.

3. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes.

4. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring.

5. 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.


Nutrition Information:

Quickview
237k Calories
7g Protein
14g Total Fat
23g Carbs
4% Health Score
Limit These
Calories
237k
12%

Fat
14g
22%

  Saturated Fat
1g
10%

Carbohydrates
23g
8%

  Sugar
18g
21%

Cholesterol
74mg
25%

Sodium
200mg
9%

Get Enough Of These
Protein
7g
16%

Vitamin E
6mg
45%

Manganese
0.6mg
30%

Vitamin B2
0.35mg
21%

Magnesium
69mg
17%

Phosphorus
161mg
16%

Copper
0.27mg
14%

Fiber
3g
12%

Selenium
6µg
10%

Calcium
78mg
8%

Iron
1mg
8%

Zinc
1mg
7%

Potassium
215mg
6%

Folate
22µg
6%

Vitamin B3
0.89mg
4%

Vitamin B5
0.44mg
4%

Vitamin B1
0.06mg
4%

Vitamin B6
0.08mg
4%

Vitamin B12
0.18µg
3%

Vitamin D
0.4µg
3%

Vitamin A
108IU
2%

covered percent of daily need
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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

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