Cake recipe

[Guest guest]

A friend posted this on her Facebook page...and she isn't on SCD! This is

completely SCD legal! I haven't tried it but it looks yum-o!

Flourless Honey-Almond Cake

http://www.eatingwell.com/recipes/flourless_honey_almond_cake.html

Ingredients

Cake

1 1/2 cups whole almonds, toasted (see Tip)

4 large eggs, at room temperature (see Tip), separated

1/2 cup honey

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

Topping

2 tablespoons honey

1/4 cup sliced almonds, toasted (see Tip)

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Preparation

1.Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line

the bottom with parchment paper and spray the paper.

2.Process whole almonds in a food processor or blender until finely ground (you

will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 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. Add the

ground almonds and beat on low until combined.

3.Beat 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.

4.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.

5.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

Tips & Notes

Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1

day. Drizzle with honey and sprinkle with almonds just before serving. |

Equipment: 9-inch springform pan, parchment paper

Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F,

stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in

a small dry skillet over medium-low heat, stirring constantly, until fragrant

and lightly browned, 2 to 4 minutes.

Note: Eggs must be at room temperature for the proteins to unwind enough to

support the cake's crumb. Either set the eggs out on the counter for 15 minutes

or submerge them in their shells in a bowl of lukewarm (not hot) water for 5

minutes before using.

Nutrition

Per serving: 234 calories; 14 g fat (1 g sat, 8 g mono); 85 mg cholesterol; 22 g

carbohydrates; 8 g protein; 3 g fiber; 208 mg sodium; 54 mg potassium.