Almond Cinnamon Flour-less Cake

Each month that I share a recipe, I’m starting to notice a pattern: they are all sweet. (I might have a problem.)

Nevertheless, I’ve decided to continue with my sweet streak.

Almond Cinnamon Flour-less Cake

Ingredients:

4 large eggs, whites and yolks separated, brought to room temperature

1 1/2 cups almonds, toasted and ground in a blender

1/2 cup honey

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

1. Preheat the oven to 350°F, and coat a 9-inch pan with butter or cooking spray. Then line the bottom of the pan with parchment paper and spray the paper.
2.  Beat 4 egg yolks and add 1/2 cup honey, vanilla, cinnamon, baking soda and salt. Mix in a large bowl. Add the ground almonds and mix until combined.
3. Beat 4 egg whites in a separate large bowl or in a blender until very foamy, white and doubled in volume, about 1 to 2 minutes. Using a wooden spoon, gently fold the egg whites into the nut mixture until just combined. Pour the batter into the prepared pan.
4. Bake the cake about 30 minutes, or until golden brown and a knife inserted into the center comes out clean. Let cool in the pan for 10 minutes. Then let cool completely.
5. Carefully transfer the cake to a serving platter, and it is ready to eat and enjoy!