2 cups almond flour
1/4 tapioca flour
4 large eggs room temp, separated
1/2 cup honey
1 tsp vanilla essence
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350°F
Coat a 9-inch springform pan with cooking spray.
[me: I used a 9 inch round glass pyrex cake pan]
Line the bottom with parchment paper and oil a little.
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 almond flour mixture.
Beat 4 egg whites in another large bowl with the electric mixer until very foamy, white and doubled in volume. Using a rubber spatula, gently fold the egg whites into the flour mixture until just combined. Scrape the batter into prepared pan.
Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes (all ovens and localities differ, so continue checking for doneness. do not overbake.)
Let cool in the pan for 10 minutes.
If using springform pan:
Run a knife around the edge of the pan and gently remove the side ring. Let cool completely. 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 a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. If you overbeat the whites the cake will fall as it cools
[me: I leave the cake in the glass pyrex and serve from there. I’m not so fancy.]