The "blogversary" cake!
After the 4 year celebration post I knew I had to come back here and share the recipe for the cake pictured there as soon as I could. Then Brisa asked me about it... how could I say no?!!
I am most happy to do so as this was a cake that we liked a lot. It is a Flourless Honey Almond Cake, and it came from the Eating Well magazine.
I made this a while back and found it to be special in a way so I wanted to post about it when something came up. Nothing better than the "blogversary"!
When you are not used to baking with almond flour a recipe like this can turn out to be an edible experience by itself. This is a light and airy cake, very flavorful and with a delicious texture. It is so different than your usual concept of how "cake" should feel like that I thoroughly enjoyed the experience of both making and eating it.
The secret here, as noted in the magazine, is not to overbeat the egg whites. You don't need your beaten whites to be stiff or hold a peak here, just beat them enough to get them foamy. The whites is what ensures good part of the structure of the cake, as there is no flour here to help the eggs in support.
It is easy to make and a perfect cake to eat in the afternoon with some tea, which we did. And then had leftovers for breakfast the next day... yum!
Ps: notice that there should have been a lot more toasted almonds on the top of the cake but Matheus and I got carried away and munched on too many of them while I made the cake... oops! By the way, I didn't have sliced almonds and used the slivered ones, and they worked out well (roasted almonds sooooo good, aren't they?!?!?!)
Flourless Honey-Almond Cake
(Adapted from Eating Well)
1 3/4 cups almond flour
4 large eggs, at room temperature, separated
1/2 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons honey
1/4 cup sliced almonds, toasted
Preheat oven and lightly grease (or use cooking spray) an 9-inch springform pan (the one with removable sides), line the bottom with parchment paper and lightly grease the top of the paper as well.
Using an electric mixer beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt until well mixed. Add the almond meal and beat on low until all combined.
In another bowl beat the 4 egg whites on medium speed until they are foamy and doubled in volume (for about 2 minutes).
Using a spatula, gently fold the whites on the almond batter just until combined. Pour batter on prepared pan and bake until cake is golden and toothpick inserted on center comes out clean, about 25-28 minutes.
Let cool in pan about 10 minutes, run a knife around the edges, remove side ring and cool completely.
Serve drizzled with honey and sprikled with the toasted almonds.
1) If you don't have the almond meal but have whole almonds you can do the following: measure 1 1/2 cups almonds, spread them on a baking sheet and roast at 350F for about 7 to 9 nine minutes, stirring once halfway. Let them cool completely, then process in the food processor or blender until finely ground - this should yield about the 1 3/4 cups almond meal asked for the recipe.
2) The sliced almonds for the top are toasted on a dry skillet over medium heat. Stir them constantly and toast until golden, about 2 to 4 minutes at most.