This holiday season try a fantastic dessert that is a testament to how the simplest ingredients can be used to make the best kinds of treats. Not only is this phenomenal cake fragrant and delicious, it is both gluten and sugar free — without the sensation that something is missing. Do you have family and friends who live with Celiac’s disease or diabetes? Serve our Honey-Almond cake that everyone can enjoy guilt-free!
- 22 cm springform pan, parchment paper
- 210 grams of almond meal (or whole almonds to be finely grind at home)
- 4 large eggs, at room temperature, separated
- 170 grams (120 ml) of honey
- 1 tsp cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda (szódabikarbóna)
- 1/2 teaspoon salt
- some butter for greasing
Simple preparations before you begin:
Take the eggs out of the refrigerator and set them on the counter for about 15 minutes. In order to be able to support the cake’s crumb, the eggs must be used at room temperature. Preheat the oven to 175°C, and grease the inside of a 22cm springform pan. Line the bottom with parchment paper and grease the paper as well.
First, beat the egg yolks, honey, vanilla, baking soda, cinnamon, and salt in a large mixing bowl until well combined, and then add the almond meal (or finely ground almonds). In another bowl, beat the egg whites until their texture becomes foamy and white, but not stiff enough to hold peaks. This may take about 1 to 2 minutes depending on the type of mixer used. It is important to make sure that no hint of yolk, water, or oil is in the whites or they will not whip up. With a rubber spatula, gently fold the egg whites into the nut mixture until just combined, and transfer the cake batter into the springform pan.
It takes about 20-25 minutes for the cake to bake golden brown, but you will know it is ready once a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before removing the sides of the pan. Cool completely before serving.
Optional topping: Melt together 1 ½ tbsp of butter and 1 ½ tbsp honey, add lemon zest and spread over the cake. Sprinkle the top with sliced almonds.
(Makes 10 Servings)
Estimates per serving: 234 calories; 14 g fat; 85 mg cholesterol; 22 g carbohydrates; 8 g protein;3 g fiber; 208 mg sodium; 54 mg potassium.
Did you know?
Almonds are rich in monounsaturated fats, the same type of health-promoting fats as are found in olive oil; abundant research has linked this type of fat with a reduced risk of heart disease, and improved regulation of blood pressure. These nuts are one of the richest sources of vitamin E, manganese and other antioxidants. Almonds are also very high in protein and are a low glycemic food that keeps blood sugar under control.
Recipe from: EatingWell.com