|Preparation Time||20 Minutes|
|Cook Time||30 Minutes|
|Total Time||50 Minutes|
|Main Ingredient||Almonds; Eggs|
|Category||Nuts, Fats, & Oils; Eggs|
|Diet||Low calorie; Heart Healthy; Gluten Free; Vegetarian|
Preheat the oven to 350ï¿½F.
Spray an even coat of cooking spray onto a 9-inch springform pan. Cover the bottom of the pan with parchment paper, and coat the paper with cooking spray as well.
Add the whole almonds to a food processor or blender and blend until the nuts are finely ground. Add the egg yolks, honey, vanilla, baking soda, and salt to a large mixing bowl, and beat with an electric mixer until all ingredients are combined well. Add the processed almonds and continue beating with electric mixer on low speed until all the ingredients are combined.
Using a second large bowl, beat the egg whites with the electric mixer for approximately 1-2 minutes until the mixture become very foamy but has not become stiff enough to hold peaks. Fold the egg whites into almond mixture using a rubber spatula. Pour the combined mixture into the springform pan.
Place the pan in the oven and bake for approximately 25-30 minutes until the cake becomes golden brown and cooked throughout (check by inserting a toothpick into the center of the cake; the cake is completely baked if the toothpick is clean after being removed from the cake). Remove the pan from the oven and allow the cake to cool for 10 minutes. Remove the side ring after running a knife around the pan edge. Allow the cake to continue cooling completely.
Using a large, wide spatula, gently remove the cake from the pan and place the cake on a serving platter. Top the cake with honey and sliced almonds before serving.
Calories: 234 cal
Total fat: 14g
Saturated fat: 1g
Monounsaturated fat: 8g