With my mother-in-law coming over for afternoon tea, I whipped up a flourless almond cake and served it warm out of the oven, drizzled with honey and toasted nuts.

The cake is light and fluffy, and perfect for anyone following a gluten-free or grain-free diet.

It’s a good base for a cake. You could add nutmeg or cinnamon, blueberries or other fruit and make it your own.

Method

Preheat oven to 180°C / 350°F. Line a 9-inch springform pan with parchment paper.

Separate the eggs. Beat 4 egg yolks, ½ cup honey, vanilla, bicarb and salt in a large mixing bowl with an electric beater until well combined.

Add the ground almonds and beat on low until combined.

Beat 4 egg whites in another large bowl with the electric mixer (using clean beaters) on medium speed for about 1 to 2 minutes until very foamy, white and doubled in volume, but not stiff enough to hold peaks.

Gently fold the egg whites into the nut mixture with a spatula until just combined.

Scrape the batter into the prepared pan.

Bake the cake for about 25 to 28 minutes, until the cake is golden brown and a skewer inserted into the centre comes out clean.

Let cake 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 and drizzle the top of the cake with honey and sprinkle with sliced almonds.

Notes

Be careful not to overbeat the egg whites—they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.