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
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
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
2 tablespoons honey
1/4 cup sliced almonds, toasted