This almond cake is not only light, tender and scrumptious but exceptionally healthy too. The secret to its softness is the soft peaks of egg whites with added acid in the form of lemon juice. If using whole almonds, grind them in a food processor and then, sift to rule out larger pieces of almonds. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Gluten-Free Honey-Vanilla Almond Cake Gluten-Free Honey-Vanilla Almond Cake Recipe | PT55M Serves 8 Ingredients: 1 Tablespoon Melted Unsalted Butter 1.75 Cups Almond Flour 4 Large Eggs 0.5 Cup Clover Honey 0.5 Medium Vanilla Cavier 0.5 Teaspoon Baking Soda 1 Teaspoon Kosher Salt 0.5 Cup Sliced Almonds 2 Drops Lemon Juice Preheat oven to 350 degrees. Arrange a rack in the center of oven. Grease a 9-inch spring form pan with melted butter and line the bottom with buttered parchment paper. In a bowl of a stand mixer fitted with the paddle attachment, add 1/2 cup of honey, egg yolks, vanilla bean, baking soda and salt and beat until well combined. Add almond flour and beat on low speed until just combined. With a clean stand-mixer bowl and the whisk attachment, beat egg whites on low speed until foamy. Add lemon juice and mix on medium speed until soft peaks are formed. Fold 1/3 of beaten egg whites into almond flour mixture. Gently, fold half of remaining egg whites into flour mixture. Repeat with remaining egg whites. Transfer mixture into prepared pan evenly. Bake for about 25 minutes. Gently, rotate cake pan and bake for about 10 minutes. Meanwhile, in a small pan, warm remaining 2 tablespoons of honey. Remove cake from oven and immediately, coat with warm honey. Remove spring form pan's outer ring and keep aside onto a wire rack to cool. Garnish cake with almonds. Cut into desired slices and serve.

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