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Instructions |
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Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
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Process toasted almonds in a food processor or blender until finely ground. Beat 4 egg yolks, 1/2 cup honey, vanilla, baking sode and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground almonds and beat on low until combined.
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Beat 4 egg whites in another large bowl with the electric mixer on medium speed until very foamy, white and doubled in volume, but not sitff anough to hold peaks, 1 to 2 minutes. Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
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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.
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Originally Submitted
12/10/2012
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