This is a special cake for my sister as a belated birthday cake. It was adapted from the Flourless Honey Almond Cake recipe from the current edition of Eating Well magazine. I took it a step further and replaced the honey with sugar free maple syrup which I found in my local grocery store. I didn’t even know they have sugar free maple syrup! I was going to use Splenda (my sister is watching her sugar intake) but decided to use this syrup which is closer to the consistency of honey, in case it makes a difference how the cake will turn out. I have to do another test using Splenda to compare. Instead of a 9 inch springfrom pan, I used mini springform pans with diameter the size of a CD. This recipe filled 3 of them quite nicely.
- 1 3/4 cup toasted almonds, coarsely crushed (or 1 3/4 cup ground almonds)
- 1/2 cup sugar free maple syrup (or 1/2 cup agave nectar)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 eggs at room temperature, separated
- Preheat oven at 375F. Prepare pan by greasing bottom, lining with parchment paper and then greasing parchment paper. Set aside.
- In a bowl, beat egg yolks, sugar-free maple syrup, baking soda, salt and vanilla extract. Add almond flour and continue beating on low until well combined.
- In another bowl, beat egg whites until white, very foamy and double in volume, but not stiff enough to form peaks (about 1 – 2 minutes). Otherwise, this will cause the cake to shrink in the middle.
- Using rubber spatula, gently fold the egg whites into almond mixture carefully until just combined. Pour into the prepared pans.
- Bake the cake until golden brown and cake tester comes out clean, about 25 – 30 minutes (mine took 30 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.
This cake can be served drizzled with the sugarfree maple syrup and topped with sliced almonds.
Notes: Eggs must be at room temperature for the proteins to unwind enough and support the cake’s crumb.
Update on 3/18/09: As mentioned in one of the commetns, a friend of mine tested this recipe using just Splenda powder as sugar substitute and he said the result was a cake that is too dry for his taste. Just something to keep in mind when substituting sweetener.