Cancer Wellness at Piedmont’s Chef Nancy Waldeck created this lighter, gluten-free honey almond cake. To serve, brush the top of the cake with honey and sprinkle with sliced almonds, or top with berries or no-sugar jam.

**This recipe can be doubled and will fill a sheet tray.

Ingredients: 

4 large eggs, at room temperature, separated 
1/2 cup honey 
1 teaspoon vanilla 
1/2 teaspoon baking soda 
1/2 teaspoon sea salt 

Topping: 

2 tablespoon honey 
1/4 cup sliced almonds, toasted 

Step One 

Preheat oven to 350 degree. Spray and line a 9-inch springform pan or round or square 9-inch pan. 

Step Two 

Beat the four egg whites on medium speed until very foamy, white and doubled in volume, about the soft peak stage. 

Step Three 

Beat four egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground almonds and beat on low until combined. 

Step Four 

Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan. 

Step Five 

Bake until golden brown, about 25 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. 

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