Almond Honey cake | Connie Costello Health Coach

Almond Honey cake


  • Serves 10
  • 1 1/2 cup whole almonds, toasted and groundsoaked raw
  • 4 large eggs at room temperature
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • 1/4 cup sliced almonds, toasted
  • 2 tablepoos honey
Preheat oven to 350 degree. Spread whole almonds on a baking sheet and bake for 8-10 minutes stirring once, until fragrant. In a food processor finely ground the whole almonds.

Lightly coat a 9 inch baking pan with coconut oil or line with parchment paper. In a large bowl with an electric beater, beat 4 egg yolks, honey, vanilla, baking soda and salt over medium speed until well combined. Add ground almonds and beat until combined.

In a large bowl with the same electric beater, making sure the beaters are clean and dry, beat 4 egg whites until doubled in size, white and very foamy but not stiff enough to hold peaks, 1 to 2 minutes. Gently fold the egg whites into the almond mixture and pour batter into the prepared pan.
Bake for 25-30 minutes, until browned and skewer inserted into center comes out clean. Let cool completely.

Transfer cake to a serving plate, drizzle with honey and toasted sliced almonds.
To toast sliced almonds, in a small skillet over low heat toast sliced almonds stirring constantly until fragrant and slightly browned, 4-6 minutes. Be careful not to burn them.

Note: Overbeating the egg whites may result in cake sinking in the middle as it cools.


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