Flourless Honey-Almond Cake with Pistachios
This easy (and gluten-free) cake is flavored by honey and almonds. For afternoon tea or a spring dessert, it's wonderful. This flourless cake is now a favorite of mine. It is suitable for baking and storing (if there are any). It is a highly suggested option to warm up the cake and add cream or ice cream (dairy-free if needed).
Ingredients
- 220 Grams Almonds
- 4 Large eggs Room Temperature
- 110 Grams Whole Pistachios
- ½ Cup Honey
- 1 tsp Vanilla Extract
- ½ tsp Baking Soda
- ½ tsp Salt
- 2 tbsp Honey
- 50 Grams Sliced Pistachios
Instructions
- Preheat the oven to 180 C. Coat with the cooking spray a 20-cm springform pan. Line the paper on the bottom and sprinkle the paper. Line.
- Process all pistachios and almonds in the food processor or mix them thoroughly. In a large mixing bowl with a medium speed electric mixer, beat 4 yolks, honey, vanilla, baking soda and salt. Add the nuts and beat until they are mixed.
- In another large bowl, beat the 4 white egg whites with the mixer at medium speed until they are very foamy, white and twice as big, but not as steep enough to hold the peaks, 1 or 2 minutes. Fold the egg whites in the mixture until they are mixed using a rubber spatula. In the preheated pan, scrape the batter.
- Bake the cake until a golden brown color, 25 to 28 minutes. Allow 10 minutes in the pan to cool. Run a knife about the border and remove the side ring carefully. Let it cool down.
- Transfer the cake carefully to a serving dish. Sprinkle the top of the cake with icing sugar, sliced almonds and pistachios.Add raspberries or blueberries optionally.