Gluten-free almond cake

This gluten-free cake recipe substitutes maida with almond powder. Almond powder can be easily prepared at home by roasting almonds.

350 gm almond powder
200 gm egg (separated)
100 gm honey
10 gm baking Soda
10 gm vanilla Essence
5 gm salt
20 gm honey
50 gm sliced almonds

Preheat oven to 180°C
Coat a 9-inch pan with butter and flour
Line the bottom with parchment paper
Beat 4 egg yolks, honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined
Add the almond powder and beat on low until combined
Then, beat 4 egg whites in another large bowl with the electric mixer on medium speed until very foamy, but not stiff enough to hold peaks
Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined
Scrape the batter into the prepared pan
Bake the cake until golden brown and a skewer inserted into the centre comes out clean, about 20 minutes
Let cool in the pan for 10 minutes
Run a knife around the edge of the pan and gently remove the side ring
Let cool completely
Carefully transfer the cake to a serving platter
To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

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