Instructables

Almond Flour Honey Cake

FeaturedContest Winner
Picture of Almond Flour Honey Cake
Gluten gives elasticity to dough helping it to rise and to keep its shape. It is found in many staple foods in the Western diet. It is a protein composite, found in wheat and other grains, including barley, rye and other foods that are processed.
Gluten is not naturally occurring in corn, rice, or oats, but may be cross-contaminated by facilities that also process wheat, barley, or rye products.

What is gluten sensitivity?

Gluten sensitivity or gluten intolerance cause a spectrum of disorders, including celiac disease and wheat allergy, in which gluten has an adverse effect on the body. Symptoms include bloating, abdominal discomfort or pain, diarrhea, muscular disturbances and bone or joint pain. It can also cause other unexpected symptoms such as headaches and vertigo, among many others. 
Of the many people who can suffer gluten sensitivity can be those who are Autistic or suffer with Asperger’s and IBS (Irritable Bowl Syndrome). 

If you do suffer with the allergy to gluten, but love and crave your sweet desserts, than I have the dessert for you; Almond Flour Honey Cake.

Here is what you will need…
 
 
Remove these adsRemove these ads by Signing Up

Step 1:

Picture of
For the Cake

1 ½ cups whole almonds, toasted (see Tip below)
4 large eggs, at room temperature, separated*
½ cup honey
1 tsp. vanilla extract
½ tsp. baking soda
½ tsp. salt

And not shown but needed for the topping is
4 tbsp. honey
¼ cup sliced almonds

Step 2:

Picture of
Preheat the oven to 350°F.

We just want to mention that the eggs need to be room temperature for the proteins to separate and 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 water for 5 minutes before using.
Since I already have some almond flour, I am going to use it. How much do I need? The recipe calls for 1 1/2c almonds but I need to know what that translates to in flour.
Thank you.
jcookson1 year ago
I finally had the time to make this, although I used coconut nectar in place of the honey for a lower glycemic index dish: Excelt! Not too sweet and the roasting of the almonds made all the difference. Great dish — especially for those who need the gluten free, dairy free diet. A definite winner!
jcookson1 year ago
With your care on the other links I figured the recipe had migrated a bit before coming to you as stuff tends to do on the Internet or it would have been noted.
As I earlier commented — a great job on illustrating, explaining and presentation. I think I've gained at least a couple of pounds pondering the pictures. A
savorthefood (author) 1 year ago
Thanks Jcookson for your comment.  I did not get this recipe from Eating Well.com . I received it from someone I followed on WordPress. If you note I made references to were I got my information that I added with the recipe. That is the nutritional value (you can see that on all my Instructables).

I was not aware that this recipe is originally from Eating Well.com. I do always make note were I receive my information. As I said I did receive it from a WP follower.

Per you bring it to my attention I did add the attribution.

Thanks again for viewing my Instructables.

Regards,
Randy
www.savorthefood.com
jcookson1 year ago
Nicely done photo instructable. Well illustrated recipe. I do note the original recipe (with tips) came from EatingWell magazine: (http://www.eatingwell.com/recipes/flourless_honey_almond_cake.html) so attribution would be appropriate.
wold6301 year ago
I have never seen eggs separated like that. It would be a great way for kids to help in the kitchen!

I also never new why some recipes call for room temp eggs. Very informative ible! Nice work!