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- 1 ½ cups whole almonds , toasted
- 4 large eggs , at room temperature, separated
- ½ cup honey
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons honey
- ¼ cup sliced almonds , toasted
Discover the perfect balance of nutrition and indulgence with this elegant honey-almond cake. Featuring heart-healthy almonds rich in vitamin E and natural antioxidants, paired with the pure energy-supporting sweetness of honey, this gluten-free dessert proves that wholesome ingredients can create truly remarkable flavors. The delicate, moist texture comes from carefully beaten egg whites—keep them white and foamy but not stiff, as overbeating may cause the cake to sink while cooling. Perfect for afternoon tea or special occasions when you want a dessert that’s both satisfying and mindful of your wellbeing.
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, 25 to 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.
© Meredith Corporation. All rights reserved. Used with permission.
Nutritional Information
Makes 10 Servings
Download our Quick Heart Healthy Dinners Cookbook
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* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
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