Spring has come to the islands! The signs of spring are, of course, different here than they are on the mainland, but nonetheless, the indications of the season are very apparent. The Plumeria and Jacaranda trees are in full bloom. The streets are lined with their sweet scent and the cascade of pink and purple blossoms.
Another sign of spring are the local strawberries grown in Kamuela that can be found at the farmer’s markets. Here is a lovely honey almond cake to accompany fresh strawberries and whipped cream! And of course, in spring, we harvest our Macadamia blossom honey. It’s rich floral flavor blends ideally with the almonds.
This is a delicious, not too sweet cake that is perfect for both Passover and Easter as it is flourless and gluten free. It is surprisingly light and fluffy for a flourless cake.
Flourless Almond Meal and Macadamia Blossom Honey Cake
- 1 3/4 cup almond flour
- 1 tbsp finely grated organic orange peel
- 4 large eggs, at room temperature and separated
- 1/2 cup Macadamia Nut Blossom Honey plus 1 tbsp for drizzling on finished cake
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp salt
- 3 drops of lemon juice
- 1/4 cup powdered sugar
- Preheat oven to 350F
- Grease a 9-inch spring form pan with butter and line the bottom with parchment paper. Grease the paper as well.
- In a bowl, beat egg yolks, 1/2 cup Macadamia blossom honey, orange peel, vanilla,
- baking soda and salt until well blended and light in color about 5 minutes.
- Add almond flour and beat at low speed until well blended, about 1 minute.
- Using a clean bowl and clean whisk, whisk the egg whites at low speed until foamy. Add the 3 drops of lemon juice and increase mixer speed to medium.
- Continue to whisk until soft peaks form, about 10 minutes.
- Fold 1/3 of the beaten egg whites into the almond flour batter and stir well. Fold the remaining egg whites in gently being very careful to not compress the fluffy egg whites.
- Scrape the batter into the prepared cake pan. Place in a mid positioned rack in the oven. Bake for 25 minutes. Do not open the oven as this could cause the cake to fall! Rotate the cake gently and continue to bake for another 5- 10 minutes until the cake is a dark golden brown and it feels solid when tapped in the middle.
- Brush the cake with the warmed tablespoon of honey
- Place a stencil on cake if you desire and sprinkle with powdered sugar to create a design. The warmed honey helps hold the stencil in place.
- Remove stencil and the spring form pan’s outer ring and serve once the cake has cooled. This cake can be stored overnight at room temperature before serving.
Looking for more honey cake recipes? Try these: