Honey and almonds flavor this simple (and gluten-free) cake.
It’s lovely for afternoon tea or a spring holiday dessert.
If you beat them too much, the cake may sink in the middle as it cools.
Line the bottom with parchment paper and spray the paper.
Add the ground almonds and beat on low until combined.
Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined.
Scrape the batter into the prepared pan.
Let cool in the pan for 10 minutes.
Run a knife around the edge of the pan and gently remove the side ring.
Carefully transfer the cake to a serving platter.
To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
Drizzle with honey and sprinkle with almonds just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
