Main Page
Honey-Almond Cake
Directions:

Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.

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.

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.

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.

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.

Makes 10 Servings

Nutritional Information (Per Serving) 234 calories; 14 g fat; 85 mg cholesterol;
22 g carbs; 8 g protein; 3 g fiber; 208 mg sodium

Diabetic Beef Recipes
Diabetic Chicken Recipes
Diabetic Fish Recipes
Diabetic Breakfast Recipes
Diabetic Soup Recipes
Diabetic Salad Recipes
Diabetic Dessert Recipes
Diabetic Casseroles
Diabetic Bread Recipes
Diabetic Appetizers
Diabetic Side Dishes
Diabetic Pasta Recipes
Vegetable Recipes
Recipe Categories
Ingredients:

Cake

1 1/2 cups whole almonds, toasted
4 large eggs, at room temperature, separated
1/2 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

Topping

2 tablespoons honey
1/4 cup sliced almonds, toasted