I had the pleasure of cooking for various members of my family yesterday. A sister from Maine, a niece from Ohio and an uncle from about an hour south of here filled the house with chatter, laughter and good cheer. For the main course, I tried the recipe that Commenter Teri shared for Ina Garten’s Perfect Roast Chicken (shared in the Whole Chicken in a Crock Pot – Part 1 post) and it really was perfect and delicious! It’s definitely a keeper and I will make it again. For side dishes, I made some green beans tossed with balsamic butter (I will post this recipe soon) and quinoa. For dessert, I made this Flourless Honey-Almond Cake:
Not only was it pretty, it tasted really good. It tasted even better with strawberries.
I liked it best with strawberries and leftover chocolate marshmallow fondue (another future post) drizzled on top!
Flourless Honey-Almond Cake
Ingredients for the Cake
1.5 c whole almonds, toasted
4 large eggs, room temperature and separated
1/2 c honey
1 t vanilla extract
1/2 t baking soda
1/2 t salt
Ingredients for the Topping
2 T honey
1/4 c sliced almonds, toasted
What To Do
To toast whole almonds: spread on a baking sheet and bake at 350°F, stirring once, until fragrant, for 7 – 9 minutes.
To toast sliced almonds: cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned for 2 – 4 minutes.
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 1 3/4 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.
I did not spray the bottom of the springform pan before lining it with parchment paper.
I toasted the almonds for the cake batter and ground them up a couple nights ahead of time. Matt thought they smelled like popcorn! The point is, though, you can do some prep work ahead of time. I love that.
I did not measure 2 T honey for the topping, I just drizzled honey straight from the bottle to on top of the cake.
This cake is gluten-free!
This was my first time making a gluten-free cake. Come to think of it, there’s no sugar either. Hmmm…maybe eating well isn’t so bad! And as my sister pointed out, if I had used dark chocolate for the fondue/drizzle, we’d be getting antioxidants and all that. Oh well, there’s always next time!
And until next time, I hope you all have a great day!