Decadent Almond & Honey Cake
Indulge in the rich, nutty flavors of this decadently moist Almond & Honey Cake, a splendid gluten-free dessert perfect for any occasion. Made with finely ground toasted almonds and lightly sweetened with honey, this cake offers an elegant balance of flavors while ensuring a delightful experience for those with gluten sensitivities. Ideal for afternoon tea, spring holidays, or any gathering, this cake is drizzled with additional honey and topped with crunchy sliced almonds for a touch of luxury. Just be mindful during preparation—beat the egg whites until foamy, but not stiff, to achieve a perfect rise without sinking. Your guests will be raving about this irresistible treat!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
toasted almonds
1 1/2 cups (finely ground)
large eggs
4 (separated, at room temperature)
honey
1/2 cup (plus 2 tablespoons for drizzling)
vanilla extract
1 teaspoon (none)
baking soda
1/2 teaspoon (none)
salt
1/2 teaspoon (none)
sliced almonds
1/4 cup (toasted)
Instructions
1
Preheat your oven to 350°F (175°C). Lightly coat a 9-inch springform pan with cooking spray. For easy removal, line the bottom with parchment paper and spray the paper as well.
2
In a food processor, pulse the toasted almonds until finely ground. You should have around 1 3/4 cups of almond flour. Set aside.
3
In a large mixing bowl, combine the egg yolks, 1/2 cup of honey, vanilla extract, baking soda, and salt. Use an electric mixer on medium speed to beat until the mixture is thoroughly combined and smooth.
4
Add the finely ground almonds to the yolk mixture and beat on low speed until just combined. Set aside.
5
In a separate large bowl, use clean beaters to beat the egg whites with an electric mixer on medium speed. Whisk until the egg whites are foamy, white, and doubled in volume (1 to 2 minutes), but avoid overbeating to ensure they do not hold stiff peaks.
6
Gently fold the beaten egg whites into the almond mixture with a rubber spatula, being careful not to deflate the egg whites. Scrape the batter into the prepared springform pan, spreading evenly.
7
Bake the cake in the preheated oven for about 28 minutes, or until golden brown and a skewer inserted into the center comes out clean.
8
Allow the cake to cool in the pan for 10 minutes. Using a knife, run it around the edge of the pan and gently remove the side ring. Let the cake cool completely on a wire rack.
9
If desired, remove the cake from the bottom of the pan by sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter.
10
Before serving, drizzle the top with additional honey and sprinkle with toasted sliced almonds for a delightful finishing touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is the Decadent Almond & Honey Cake gluten-free?
Yes, this cake is naturally gluten-free as it uses finely ground toasted almonds instead of wheat flour.
What size pan should I use for this cake?
A 9-inch springform pan is recommended for this recipe to ensure easy removal.
How many eggs are required for this recipe?
You will need 4 large eggs, separated and at room temperature.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long does the cake need to bake?
Bake the cake for approximately 28 minutes or until a skewer inserted into the center comes out clean.
How do I prepare the almonds for the batter?
Pulse 1 1/2 cups of toasted almonds in a food processor until they are finely ground, yielding about 1 3/4 cups of almond flour.
What is the secret to a perfect rise in this cake?
Beat the egg whites until they are foamy and doubled in volume, but not stiff; this helps achieve a perfect rise without the cake sinking.
What sweetener is used in this recipe?
This recipe uses 1/2 cup of honey in the batter, plus an additional 2 tablespoons for drizzling on top.
How do I prevent the cake from sticking to the pan?
Lightly coat the springform pan with cooking spray and line the bottom with parchment paper, then spray the paper as well.
Should the eggs be cold or at room temperature?
The eggs should be at room temperature for the best results when beating the whites and yolks.
How long should the cake cool before removing the pan ring?
Allow the cake to cool in the pan for 10 minutes before running a knife around the edge and removing the side ring.
What is the final topping for the Decadent Almond & Honey Cake?
The cake is finished with a drizzle of honey and a sprinkle of toasted sliced almonds.
How do I incorporate the egg whites into the almond mixture?
Gently fold the beaten egg whites into the almond mixture using a rubber spatula to avoid deflating them.
What ingredients are mixed with the egg yolks?
The egg yolks are beaten with honey, vanilla extract, baking soda, and salt until smooth.
Can I use pre-ground almond flour?
Yes, you can use approximately 1 3/4 cups of store-bought almond flour if you do not want to grind your own toasted almonds.
Is there any dairy in this cake recipe?
The recipe itself does not list dairy ingredients, though you should check your cooking spray if you have a strict dairy allergy.
What is the texture of this cake?
The cake is described as moist, decadent, and light due to the folded egg whites.
How many ingredients are in this recipe?
There are 7 main ingredients: toasted almonds, large eggs, honey, vanilla extract, baking soda, salt, and sliced almonds.
Is this cake suitable for tea time?
Yes, it is specifically noted as an ideal dessert for afternoon tea or spring holidays.
What flavor profile can I expect?
Expect rich, nutty flavors from the toasted almonds balanced with the light sweetness of honey and vanilla.
Do I need an electric mixer?
An electric mixer is recommended for beating the egg yolks and especially for whisking the egg whites to the correct volume.
What color should the egg whites be when ready?
The egg whites should be white, foamy, and doubled in volume.
How do I remove the cake from the bottom of the springform pan?
Slide a large, wide spatula between the cake and the parchment paper to carefully transfer it to a serving platter.
What role does baking soda play in this flourless cake?
Baking soda acts as a leavening agent to help the cake rise during baking.
Can this cake be made for holidays?
Yes, it is a splendid dessert for spring holidays or any special gathering.
How much salt is in the recipe?
The recipe calls for 1/2 teaspoon of salt.
What kind of vanilla is used?
The recipe specifies 1 teaspoon of vanilla extract.
Why is it important not to overbeat the egg whites?
Overbeating to stiff peaks can lead to a rise that is too brittle, causing the cake to sink after baking.
Are the sliced almonds for the topping toasted?
Yes, the recipe suggests using toasted sliced almonds for the finishing touch.
What should I use to scrape the batter into the pan?
A rubber spatula is the best tool for folding the ingredients and scraping the batter into the pan.