Flourless Honey Almond Cake

This simple little cake is only a few ingredients but still packs a great flavor. It has a nutty taste from toasting the almonds and the honey makes it sweet but not a sugar overload.

When trying to figure out the decoration for the cake, because I knew I wouldn't like the look plain, I thought of powdered sugar. And then I thought, Bah every cake that doesn't have a frosting, I dust with sugar. So then after much debating, I somehow thought of, Let's stab the whole thing with pieces of brittle. The brittle it a nice little candy treat in your piece of cake and you also get the joy of having a cake that looks like a little monster!

So I've seem to have gotten a new job! Well, I'll go through my one week temporary to see if we all get along together as a team and that I'm not a complete baking disaster. But after all that.... new job! I've taken myself out the grocery store game and into a proper 'from scratch' bakery. Its going to be a bit of a commute, but totally worth it. I'll let you know all about the lovely new shop I'll be working at in San Francisco after the trial period. And after I get the ok to blog about the sweet shop. I don't want them thinking, Who is this girl, whose  on a coffee buzz all the time, with a dry monotone voice and a habit of constantly calling everything lovely, writing all about us on the internet?

flourless almond honey cake

1 cup (125g) whole almonds, toasted
3 egg whites, room temperature
1/3 cup (113g) honey
1/4 tsp salt
1/4 cup (30g) sliced almonds, toasted

Oven 350
Butter and flour a loaf pan
Put almonds in food pro and 
process until finely ground
Add honey and pulse until it 
becomes a thick paste
Set aside
Beat egg whites and salt until 
stiff peaks
Fold into almond mixture
Put in loaf pan and sprinkle 
with almonds
Bake for 20-25 minutes
Cool completely


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