Flourless Honey-Almond Cake

For the cake:
1 1/2 Cups whole Almonds
4 large eggs (at room temperature) Separated
1/2 C. honey
1 tsp. vanilla extract
1/2 tsp baking soda
1/2 tsp salt

For topping:
2 tbs honey
1/4 C. Sliced almonds

Toast almonds by spreading them on a cookie sheet and bake for 7-9 minutes at 350.  Stir them occasionally.

Note: Eggs must be at room temp for the proteins to unwind enough to support the cakes 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.

Directions: 

Preheat oven to 350.  Coat a 9 inch pan with cooking spray.  Line the bottom with parchment paper and then spray the paper.

Process the almonds in a food processor or blender until finely ground ( You will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 C. honey, Vanilla, baking soda and salt in large mixing bowl and mix on medium speed until well combined.  Ad the ground almonds and beat on low until combined.

Beat 4 egg whites in another bowl with mixer until foamy, white and doubled in volume.  Using spatula, fold egg whites into the mixture until combined.  Scrape the patter into the prepared pan.

Bake the cake until golden brown and a skewer comes out clean (about 25-28 minutes).  Let cool for 10 minutes.  Run a knife around the edge of the pan and gently remove.  Let cool completely.

Drizzle honey and sliced almonds on the top of the cake.