Ingredients
The following ingredients have 4 Servings
- ½ tablespoon butter (for pan)
- 4 large eggs
- ½ cup honey (real or sugar-free*)
- 1 tablespoon vanilla extract
- 1½ cups blanched finely ground almond flour ((6 oz)**)
- 1/4 teaspoon salt
- ½ teaspoon baking soda***
Instruction
- Preheat your oven to 350 degrees F. Generously grease an 8-inch nonstick cake pan with soft butter.
- In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt, and baking soda. Don't over mix the batter - overworked batter can cause the middle of the cake to collapse as it cools.
- Use a spatula to transfer the batter into the prepared pan.
- Bake until fragrant and set and a toothpick inserted in center comes out clean, 22-25 minutes.
- Cool the cake, in the pan on a cooling rack, for 10 minutes. Then invert it onto the cooling rack and cool for 20 more minutes before slicing and serving.
