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  • Flourless Almond Cake (Gluten Free!)

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    Flourless Almond Cake (Gluten Free!)
    Publisher of Jenny MacKs Lip Smack
    by Jenny MacKinnell
    137 recipes
    >

    Ingredients

    • 1 1/2 cups whole almonds, toasted
    • 5 large eggs, at room temperature, separated
    • 1/2 cup honey
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • Topping:
    • Peach Preserves
    • 1/4 cup almonds, toasted (they used sliced, I had only slivered ones to use up.)
    • 1. Preheat oven to 350°F. Coat a 9-inch cake pan with
    • cooking spray. Line the bottom with parchment paper and spray the
    • paper. (they suggested a springform, I used a regular cake pan with the parchment and it popped right out).
    • 2. Beat 5 egg whites in large bowl with the
    • electric hand mixer on medium speed until very foamy, white and
    • doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (they said to not over whip which will cause it to sink).
    • 3. Process whole almonds in a food processor or blender
    • until finely ground. Beat 5 egg
    • yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing
    • bowl with an hand mixer. Add the ground almonds and

    Directions

    The holidays killed me and it's been a struggle to get back to my Paleo lifestyle. But I swear that bread and sugar is like a crack to me....lol....Anyhow, I saw this cake recipe and had to try it. I tweaked it a bit and it really turned out awesome.

    Flourless Almond Cake

    adapted by Jenny Mac's Lipsmack

    beat on low until combined.

    4. Using a rubber spatula, gently fold

    the egg whites into the nut mixture until just combined. Scrape the

    batter into the prepared pan.

    5. 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. Cake should pull from the sides and be easy to pop out of pan.

    6. To serve, glaze the top of the cake with peach preserves (or whatever you have available or more honey) and sprinkle with toasted almonds.

    Cook's Notes:

    1. I loved how lightly sweet this was. Not a sickening sweet like some Paleo stuff can be. When you think about the 1/2 cup honey and how the cake sliced into 6 pieces...that is Tbsp and 1/2 of honey. The topping is ridiculously thin (just to make the almonds on top stick really.).

    2. I've noticed something....I read alot about food 'stuff'. I've been a Diet Coke drinker my WHOLE life. Never a regular soda has touched my lips (unless by a careless server mixed up my drink order with my husband). They say...Sugar Free drinks are just as bad....for it still makes your body crave sugar. At work, I drink nothing but seltzer water. I have no cravings and will make cookies with the club after school, no desire to eat them. However when I go home I will allow myself a diet coke (trying to taper off) and will notice I am hunting around after dinner for something sweet....I really think there is something to this theory. I am beginning to see this....OH HOW CAN I GIVE UP my FRESCA, DIET COKE and CRYSTAL LIGHT?? The TORTURE!!!

    3. Very light and spongy. Great for breakfast too. I passed some out to my Paleo Pals at work....still waiting on their opinion!

    Enjoy!

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