Almond Honey Flourless Cake

Directions

Preheat oven to 350°F.

Coat a 9-inch springform pan with cooking spray.

Line the bottom with parchment paper coated with cooking spray.

Process whole almonds in a food processor or blender until finely ground (you will have about 1¾ cups ground).

Beat 4 egg yolks, ½ 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.

Beat in the ground almonds and beat on low until combined.

Whisk 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 or maple syrup and sprinkle with sliced and toasted almonds.