Diet per serving may change if servings are adjusted.
- Cake
- 1 1/2 cups whole almonds, toasted (see Tip)
- 4 large eggs, at 70 degrees (see Tip), separated
- 1/2 cup honey
- 1 teaspoon vanilla flavoring
- 1/2 teaspoon sodium bicarbonate
- 1/2 teaspoon salt
- Topping
- two tablespoons honey
- 1/4 cup sliced almonds, toasted (see Tip)
Preparation
2 h- Preheat oven to 350 °F. Coat a 9-inch springform pan with cooking spray. Line the underside with parchment paper and spray the paper.
- Process whole almonds inside a mixer or blender until finely ground (you'll have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, sodium bicarbonate and salt inside a large mixing bowl by having an electric mixer (or make use of a paddle attachment on the stand mixer) on medium speed until well combined. Add some ground almonds and beat on low until combined.
- Beat 4 egg-whites in another large bowl using the electric mixer (use clean beaters on the hands-held mixer or even the whisk attachment on the stand mixer) on medium speed until very foamy, white-colored and bending in volume, although not stiff enough to carry peaks, one to two minutes (with respect to the kind of mixer). Utilizing a rubber spatula, lightly fold the egg-whites in to the nut mixture until just combined. Scrape the batter in to the prepared pan.
- Bake the wedding cake until golden brown along with a skewer placed in to the center arrives clean, about 28 minutes. Let awesome within the pan for ten minutes. Operate a knife round the fringe of the pan and lightly take away the side ring. Let awesome completely.
- If preferred, take away the cake in the pan bottom by lightly sliding a sizable, wide spatula between your cake and also the parchment paper. Carefully transfer the wedding cake to some serving platter. For everyone, drizzle the top cake with honey and sprinkle with sliced almonds.
- Make Ahead Tip: Keep cooled cake airtight at 70 degrees for approximately one day. Drizzle with honey and sprinkle with almonds right before serving.
- Equipment: 9-inch springform pan, parchment paper
- Tip: To toast whole almonds, spread on the baking sheet and bake at 350°F, stirring once, until aromatic, 7 to 9 minutes. To toast sliced almonds, prepare in a tiny dry skillet over medium-low heat, stirring constantly, until aromatic and gently browned, two to four minutes.
- Note: Eggs should be at 70 degrees for that proteins to wind down enough to aid the cake's crumb. Either set the eggs on the counter for fifteen minutes or submerge them within their shells inside a bowl of lukewarm (not hot) water for five minutes before using.
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Diet information
- Meal: 1 slice
- Per serving: 235 calories 14 g fat( 1 g sitting) 3 g fiber 22 g carbohydrates 8 g protein 22 mcg folate 74 mg cholesterol 17 g sugars g added sugars 108 IU vit a mg ascorbic acid 19 mg calcium mg iron 208 mg sodium 56 mg potassium
- Carb Servings: 1 1/2
- Exchanges: 1 1/2 other carbohydrates, 3 fat
Reviews 35
Rate and Review
October 11, 2015
By: EatingWell User
Made the next adjustments. cake was light and scrumptious. Preheat oven 325 levels. Brush melted clarified butter in 9 cake pan. Line bottom w/ parchment. Brush on more butter. Chill pan. Measure 214 grams Honeyville almond flour. Toast flour, awesome before using. Add 1 teaspoon almond extract additionally to vanilla. Bake top third of oven half an hour. After cooling, brush cake with Amaretto. Drizzle Blossom Honey, sprinkle toasted sliced almonds, increase the honey. Attempted true with my adjustments. Patricia, 11 March 2015
First gluten-free recipe Because this was my first gluten-free recipe, I didn't find out what to anticipate however it was moist. My only feedback is the fact that even though I cooked this at 325 levels for 28 minutes, still it got dark at the base. Is the fact that due to the nuts? I would remove it at 24 or 25 mins the next time. Also added a teaspoon. of cinnamon and 1/8 teaspoon of nutmeg as recommended with a reviewer. Gave some to buddies together with whipping cream plus they loved it a great deal! Pros: Good flavor. Cons: Got dark at the base despite lower oven temp
Feb 23, 2015
By: EatingWell User
Good/OK/Requires A Couple Tweaks We don't eat gluten-free, this just appeared like it might be tasty. It had been good but pretty boring. Toasted sliced almonds on the top helped, but more salt perhaps a pinch of cinnamon or nutmeg might have managed to get much better. Would be a little over-brown around edges below after twenty minutes @ 350 my oven runs awesome. Pros: Low-calorie, gluten-free, not over-sweet Cons: Not over sweet, watch baking time, expensive to create
By: EatingWell User
Tasty! I had been searching for any wheat free cake (it's bad enough not having a sandwich not to mention a cake), now I've found one. Used to do what another person did making half the mix for muffin tins - didn't have sufficient honey for the entire amount. The mix only made 8 however the were lovely. The cakes required longer to prepare compared to other lady stated - a lot more like fifteen minutes but the truth that I prepare with canned lp gas might really make a difference. I additionally used ready ground almonds and baking powder since i didn't realize it was different the sodium bicarbonate. I'll certainly make them again.
By: EatingWell User
Amazing CAKE OMG this is actually the best healthy cake EVER. like seriously whomever created it. thanks. Its soooo yummmmyyy and has the aroma of paradise. You are able to't tell its a proper cake Whatsoever. Pros: Simple to make, easy ingredients, a shorter period needed and OMG SO Tasty Cons: You are able to't stop getting it
By: EatingWell User
Can't give up eating it! Adopted the recipe exactly the very first time I managed to get, also it arrived on the scene great, however a little burnt round the edges. The 2nd time I decreased heat to 325 and all sorts of was well it baked just for a couple of minutes more. I added a teaspoon of instant coffee powder and capped it with sweetened coconut. I've never designed a gluten-free recipe before, which was ideal for a novice. I don't personally eat gluten-free- however i love this cake! Pros: Fast and simple
The month of january 10, 2014
By: EatingWell User
Amazing, but see it close! I loved this, my hubby even stated it's good and much better than these attempts in a healthy dessert. ) I rated this as awesome since the only factor that went wrong was my fault. I ought to know better! I checked it at twenty minutes and also the middle still appeared to want much more time, I checked it after 5 more minutes also it was too done! Within the finish, ovens bake differently, and that i understood mine appears to bake faster, I ought to have checked it again sooner. It's like a sponge cake, which bakes a great deal diverse from high-sugar/high-fat cake. Have a sharp eye onto it! Great flavor and texture though :) Pros: Soft and Sweet
The month of january 05, 2014
By: EatingWell User
versatile besides this being recipe healthy scrumptious and simple, but very versatile. you should use different nuts and various flavorings, like blueberry walnut, cashew coconut and bourbon pecan Pros: versatile, healthy
