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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