Gluten Free Honey and Almond Cake with Custard

This dessert is rich is flavor made with toasted almond and honey.

Ingredients 8 - 10

120 g whole toasted almonds

4 large eggs, separated

170 g honey

1 tsp vanilla extract

½ tsp baking soda

½ tsp salt

Method

Preheat oven to 160°C normal bake. Grease a 9-inch springform pan with cooking spray and line the bottom with baking paper. Place the almonds in a food processor and process until finely ground. Beat the egg yolks, honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer until well combined. Add the ground almonds and beat on low until combined. Beat the egg whites in another large bowl with the electric mixer until soft peak is reached approx. 2 minutes. Fold the egg whites into the almond mix and pour evenly into the prepared tin. Bake in the middle of the oven for approx. 30 minutes. Allow cooling for at least 30 minutes cooling before removing from the tin. Cut the cake in slices and serve with creamy custard, sliced strawberries, drizzle of honey and toasted almond flakes.

Note: Try glazing the cake with warm honey on top and sprinkle with toasted almond flakes.