Recently I remembered a recipe that I adapted from one in an old issue of Eating Well magazine. As is usually the case, I had notes written all over it. Clearly I took it a few steps in another direction! I just got some incredible local honey and decided I had to make something special for Springtime and my g-free friends.
It looks dense, but it's surprisingly light. Toasted, ground almonds are used in place of wheat flour, and egg whites give it structure and leave it light.
A few tips about this recipe; be sure that the eggs are at room temperature before you beat them (they will hold the structure of the cake best). They should be frothy but they shouldn't form peaks. Stiff egg whites are harder to incorporate and the over-mixing may cause the cake to fall. Either way, it will taste sweet and nutty, so enjoy!
Time: 1 1/2 hours
Yield: Serves 10