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almond flour eggs cream of tartar baking soda honey yoghurt blanched almond orange juice fresh orange zest butter blanched slivered almond Honey Syrup honey orange juice
Viewed: 65 - Published at: a year agoIngredients
- 3 1/2 cups almond flour (if you can't get the flour, grind almonds up fairly fine with a couple of tablespoonfuls of sugar an)
- 4 eggs, separated
- 1/2 teaspoon cream of tartar
- 1 1/2 teaspoons baking soda
- 1 1/2 cups honey (greek thyme honey is excellent!)
- 1 cup yoghurt (go ahead, get the greek stuff)
- 1/2 cup blanched almond, coarsely chopped
- 4 tablespoons frozen orange juice concentrate
- 1 tablespoon fresh orange zest
- 1/2 cup butter
- 1/2 cup blanched slivered almond
- Honey Syrup
- 1 1/2 cups honey (yep, same stuff as you put in the cake)
- 1 1/2 cups orange juice
Method
- Make the syrup first: bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan.
- Reduce heat and simmer for 5 min.
- Skim surface of syrup for any froth that may form.
- Allow syrup to cool.
- For cake: Preheat oven to 350F.
- Butter a 9 X 13 inch baking dish well.
- Sift together almond flour and baking soda.
- Beat egg whites with cream of tartar until you have a stiff meringue.
- Combine egg yolks, honey, yoghurt, almonds, orange juice concentrate, and orange zest.
- Stir into dry ingredients.
- Gently fold in 1/4 of meringue mixture to lighten almond batter, and then fold in the rest.
- It is OK to have a few white streaks.
- Pour batter into baking pan.
- Scatter blanched, slivered almonds over top.
- Bake until top is golden, about 45 minutes, or until cake tester comes out clean.
- Pour syrup over hot cake.
- Poke cake gently with a toothpick to help cake absorb syrup.
- Serve when cake is cool and syrup has been absorbed.
- This cake is great served with a dollop of very lightly-sweetened whipped cream.
