Thanks for this one.. I am making more things with ground almonds aren't they great! Might I suggest Agave Nectar as a replacement for the honey? You would not believe the reduction in carbs..
I make a mean nut brittle with agave nectar and nuts, and have a great deep fudgey brownie made with almonds, agave, nectar and cocoa powder..!!
--- In Healthy_Recipes_
>
> Flourless Honey-Almond Cake - 22g Carbs, 3g Fiber
>
> From: Eating Well - March/April 2009
>
> Honey and almonds flavor this simple (and gluten-free) cake. It's
> lovely for afternoon tea or a spring holiday dessert. Be careful
> not to overbeat the egg whites—they should be white and very foamy,
> but not at all stiff or able to hold peaks. If you beat them too
> much, the cake may sink in the middle as it cools.
>
> Nutrition Profile - -
> Diabetes appropriate | Low calorie | Low saturated fat | Low sodium
> | Heart healthy | Healthy weight
>
> READER'S COMMENT:
> "Almond Meal/Flour is simply raw blanched whole almonds that have
> been ground into a fine powder. "
>
> Active Time: 20 minutes
> Total Time: 2 hours
> Servings: 10
>
> --> Cake
> 1 1/2 cups whole almonds, toasted (see Tip)
> 4 large eggs, at room temperature (see Tip), separated
> 1/2 cup honey
> 1 tsp vanilla extract
> 1/2 tsp baking soda
> 1/2 tsp salt
>
> --> Topping
> 2 Tbsp honey
> 1/4 cup sliced almonds, toasted (see Tip)
>
> 1. Preheat oven to 350 degrees F. Coat a 9-inch springform pan with
> cooking spray. Line the bottom with parchment paper and spray the paper.
>
> 2. 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.
>
> 3. 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.
>
> 4. 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.
>
> 5. 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
>
> Tips & Notes - -
>
> Make Ahead Tip:
> Store the cooled cake airtight at room temperature for up to 1 day.
> Drizzle with honey and sprinkle with almonds just before serving.
>
> Equipment: 9-inch springform pan, parchment paper
>
> Tip:
> To toast whole almonds, spread on a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds,
> cook in a small dry skillet over medium-low heat, stirring constantly,
> until fragrant and lightly browned, 2 to 4 minutes.
>
> Note:
> Eggs must be at room temperature for the proteins to unwind enough to
> support the cake's crumb. Either set the eggs out on the counter for
> 15 minutes or submerge them in their shells in a bowl of lukewarm
> (not hot) water for 5 minutes before using.
>
> Servings: 10
> Nutrition per Serving:
> 234 calories, 14g Fat, 1g Sat, 8g Mono, 85mg Cholesterol, 8g Protein,
> 22g Carbs, 3g Fiber, 208mg Sodium, 54mg Potassium
>
> 1 1/2 Carbohydrate Serving
>
> Exchanges: 1 1/2 carbohydrates (other), 3 fat
>
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