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INGREDIENTS
* 1 1/2 cups whole almonds, toasted (see Tip)
* 4 large eggs, at room temperature (see Tip), 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 (see Tip)
PREPARATION
* Preheat oven to 350°F. Coat a 9-inch spring form 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.
TIPS & NOTES
* Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving. | Equipment: 9-inch springform pan, parchment paper
* Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
* Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake
* 1 1/2 cups whole almonds, toasted (see Tip)
* 4 large eggs, at room temperature (see Tip), 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 (see Tip)
PREPARATION
* Preheat oven to 350°F. Coat a 9-inch spring form 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.
TIPS & NOTES
* Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving. | Equipment: 9-inch springform pan, parchment paper
* Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
* Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake
