Greek Almond-honey Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 15
• 3 1/2 cups almond flour (if you can't get the flour, grind almonds up fairly fine with a couple of tablespoonfuls of sugar an)
• 4 eggs, separated
• 1/2 teaspoon cream of tartar
• 1 1/2 teaspoons baking soda
• 1 1/2 cups honey (greek thyme honey is excellent!)
• 1 cup yoghurt (go ahead, get the greek stuff)
• 1/2 cup blanched almond, coarsely chopped
• 4 tablespoons frozen orange juice concentrate
• 1 tablespoon fresh orange zest
• 1/2 cup butter
• 1/2 cup blanched slivered almond
• 1 1/2 cups honey (yep, same stuff as you put in the cake)
• 1 1/2 cups orange juice

Recipe

• 1 make the syrup first: bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan.
• 2 reduce heat and simmer for 5 min.
• 3 skim surface of syrup for any froth that may form.
• 4 allow syrup to cool.
• 5 for cake: preheat oven to 350f.
• 6 butter a 9 x 13 inch baking dish well.
• 7 sift together almond flour and baking soda.
• 8 beat egg whites with cream of tartar until you have a stiff meringue.
• 9 combine egg yolks, honey, yoghurt, almonds, orange juice concentrate, and orange zest.
• 10 stir into dry ingredients.
• 11 gently fold in 1/4 of meringue mixture to lighten almond batter, and then fold in the rest.
• 12 it is ok to have a few streaks.
• 13 pour batter into baking pan.
• 14 scatter blanched, slivered almonds over top.
• 15 bake until top is golden, about 45 minutes, or until cake tester comes out clean.
• 16 pour syrup over hot cake.
• 17 poke cake gently with a toothpick to help cake absorb syrup.
• 18 serve when cake is cool and syrup has been absorbed.
• 19 this cake is great served with a dollop of very lightly-sweetened whipped cream.