This super simple, ridiculously delicious, gluten-free cake is the perfect Spring dessert or excuse to run home faster. Add a sprinkle of almonds and dollop of yogurt on top (or whipped cream if you’re feeling adventurous) and enjoy 🙂
1 3/4 Cup Ground Almonds
4 Large eggs AT ROOM TEMPERATURE – Separated
1/2 Cup Honey
1 Tsp Vanilla Extract
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 Tbsp Honey
1/2 Cup Sliced Almonds – Toasted
Yogurt or Whipped Cream (Optional)
Preheat oven to 350 F. Grease a 9-inch springform pan with butter or oil and then line parchment paper on the bottom.
Beat egg yolks, honey, vanilla, cinnamon, nutmeg, salt and baking soda in a large mixing bowl until well combined. Add the ground almonds and beat slowly until combined
Beat egg whites with an electric mixer (using whisk attachment) on medium speed until foamy, white and doubled in volume 1-2 minutes (DO NOT over mix, it should NOT be able to hold stiff peaks).
Gently fold the egg whites with a spatula 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 25 minutes. Let cool in pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side pan and let cake cool completely (if you can resist).
Carefully slide the cake to a serving plate. Drizzle with honey, sprinkle with toasted almonds and serve with yogurt or whipped cream.