- 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
- 1/4 cup sliced almonds, toasted (see Tip)
Preheat 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 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.
- Serving: Per serving
- Calories: 234
- Carbohydrates: 22g
- Fat: 14g
- Protein: 8g
- Dietary Fiber: 3g
- Saturated Fat: 1g
- Monounsaturated Fat: 8g
- Cholesterol: 85mg
- Potassium: 54mg
- Sodium: 208mg
- Exchanges: 1 1/2 carbohydrates (other), 3 fat
- Carbohydrate Servings: 1 1/2