Gluten-free, flourless Honey and Almonds cake. My guilt-free all-time favorite! No sugar, no butter and no flour... This glorious Spanish cake is lovely as an afternoon tea or a summer holiday dessert. Traditionally, this cake is made out of ground almonds, eggs, sugar, and lemon zest. To make it healthier I've replaced sugar with honey and lemon zest with orange zest (just because we love the almond/orange combo) and scattered some almond flakes atop for a touch of crunch and extra nuttiness. This recipe is super simple, fast and easy to prepare.
Topping
- 200g (2 cups) Ground almond
- 4 large eggs, at room temperature, separated
- ½ cup honey
- zest of an orange or a lemon
- ½ teaspoon salt
- 30 ml (2 tbsp) honey
- 20g (¼ cup) sliced almonds, toasted
Preheat oven to 180°C/350°F.
Coat a 23cm/9-inch springform pan with cooking spray or line the bottom with parchment paper.
Beat the egg yolks, honey, vanilla, orange or lemon zest 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.
Beat the egg whites in another large bowl with the electric mixer on medium speed until very foamy, white and doubled in volume or enough to hold peaks.
Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
Transfer the batter into the prepared cake pan and bake the cake until golden brown and a skewer inserted into the center comes out clean, 20 to 25 minutes.
Let cool in the pan for 10 minutes.
Let cool completely.
Carefully transfer the cake to a serving platter.
To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
