Passover Almond cake

This is the type of cake that has my name written all over it. It’s light, fluffy and just comforting.

BTW, NO SUGAR OR OIL!

Do you know the feeling of biting into a fresh almond croissant? Ya, it’s the same!

• 4 eggs, separated (room temperature)

• 2 tsp lemon juice

• Pinch of salt

• 1/2 cup honey

• 1 tsp vanilla sugar

• 1 tsp baking powder

• 1 tbsp tapioca starch

• 2 tbsp raw coconut flakes

• 1 and 3/4 cup almond flour

• 1/2 cup (or more) Sliced almonds

• Powdered sugar, for topping

DIRECTIONS:

1. Preheat oven to 350 F. Spray a 9” round dish with oil.

2. In the bowl of a mixer, combine egg whites, lemon and salt. Whisk at high speed until stiff peaks. Remove and set aside.

3. Place egg yolks, honey, vanilla sugar and whisk until pale yellow. Add baking powder, tapioca, coconut and almond flour. Mix until fully combine. Do not over-mix.

4. Slowly fold in your whites in two parts. Take your time. It’s ready when there is no more specks of white left.

5. Transfer to your baking dish. Scatter sliced almonds all over the top.

6. Bake for about 30 minutes.

7. Let it cool completely before dusting powdered sugar on top.

For full recipe, click here.

Enjoy,

Guila