Gluten-Free Honey-Cardamom Almond Cake

Serve this light, moist cake as a simple dessert, or for afternoon coffee or brunch.

Almond

Cakes & Cheesecakes

Breakfast / Brunch

Gluten FreeVegetarian

prep

mins

cook

mins

make

cake

2-1/2 cups

sifted ground Fisher® Whole Almonds (about 9 ounces)

1 teaspoon

baking powder

1/4 teaspoon

table salt

eggs, separated

1 cup

sugar

1/3 cup

melted butter

1 teaspoon

vanilla

1/4 teaspoon

cream of tartar

1/4 cup

honey

1/2 teaspoon

ground cardamom

1/2 cup

Fisher® Sliced Almonds, toasted

Food Safety Instruction

For Cake: Heat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper.
Combine ground almonds, baking powder and salt in medium bowl. Beat egg yolks and sugar in large bowl with electric mixer on high speed 2-3 minutes or until well blended and pale yellow in color. Beat in butter and vanilla. Gently stir in almond mixture using rubber spatula.
Using clean beaters, beat egg whites and cream of tartar in separate bowl until stiff peaks form. Gently fold into egg yolk mixture using rubber spatula. Spoon into prepared pan.
Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Run knife around edge of pan to loosen; remove rim.
To assemble, place cake on cake stand or serving platter and use skewer to poke several holes in top of cake. Heat honey and cardamom in small saucepan on low heat 5 minutes or until thin and syrupy; pour over cake. Let stand 10 minutes. Garnish with Fisher® Sliced Almonds. Serve warm or at room temperature.