Ever had that feeling like you just have to have some cake? Has that feeling ever conflicted with the idea that you would really like to look good in a bathing suit next time you hit the beach or the pool? Such a dilemma.
This recipe may help solve that dilemma for you. Gluten, grain, dairy, oil, and refined sugar free, it is pretty figure-friendly as well as Paleo-friendly. This recipe has no starches, is packed with protein from the almonds and eggs, sweetened only with organic honey, a touch of the exotic from fresh ginger, and is both rich and somehow light at the same time.
The trick to keeping this cake from being too dense without added starch comes from beating the egg whites and yolks separately.
By the way, both honey and ginger have many health benefits. When combined they are naturally anti-inflammatory, aid digestion, stimulate antioxidants, and promote heart health. And heck, they just taste really great together!
So I would say that even in bikini season, you can have your cake and eat it too!
Gluten free non-stick cooking spray
½ cup plus 2 tablespoons Wholesome Organic Honey
1 (1-inch) piece fresh ginger, peeled and sliced
4 large eggs, at room temperature, separated
2 teaspoons pure vanilla extract
1 teaspoon kosher or fine sea salt
½ teaspoon baking soda
2 cups gluten free blanched almond flour
1/8 teaspoon cream of tartar
1 cup sliced almonds
Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with a piece of parchment paper cut to fit and lightly spray the paper.
In a small saucepan, combine the honey and ginger and bring to a low simmer. Let simmer for 5 minutes. Remove from heat and let cool. When cooled, remove and discard the ginger.
In the bowl of an electric mixer, combine the egg yolks, vanilla, salt, and baking soda, and ½ cup of the cooled ginger honey. Beat at high speed for 5 minutes or until light yellow and fluffy. Beat in the almond flour until combined. Scrape the sides and bottom of the mixing bowl to make sure everything is fully combined.
In a clean bowl with clean beaters, combine the egg whites with the cream of tartar. Beat on high speed until stiff peaks form. Stir 1/3 of the beaten egg whites into the almond mixture, stirring well to incorporate. Gently fold in half the remaining egg whites, being careful not to deflate the whites. Repeat with the remaining egg whites.
Pour into the prepared pan and scatter the sliced almonds on top. Bake for 35 – 40 minutes or until a toothpick inserted into the center comes out clean. Immediately brush the top of the cake with the remaining ginger honey. Let the cake cool completely in the pan then remove the outer ring of the springform pan.
Serves 8 – 10
Ready for dessert?
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