Honey Almond or Pecan Cake
Comments: It really is a cake without any flour! If desired, serve this cake along with whipped cream.
6 egg yolks 2/3 cup [130 g] sugar 2 tablespoons [30 mL] dry breadcrumbs 1 teaspoon [5 mL] instant coffee granules 1/2 teaspoon [2.5 mL] salt 1 teaspoon [5 mL] vanilla 2 cups [500 mL] finely chopped almonds or pecan pieces 6 egg whites, beaten until stiff 1/2 cup [125 mL] honey 6 egg whites, beaten until stiff Preheat oven to 350°F [180°C]. Line the bottom of a 9-inch [23-cm] tube cake pan with waxed paper. Beat together egg yolks and sugar until light and foamy. Beat in breadcrumbs, coffee grains, salt and vanilla. Fold in finely chopped almonds or pecan pieces. Fold in in beaten egg whites. Evenly spread dough over the bottom of prepared cake pan. Bake cake into preheated oven for 45 minutes. Cake done cake over onto a wire rack; leave to cool in pan for 1 hour. Remove pan ring, turn cake over onto a plate. Remove bottom of pan and wax paper. Into a small saucepan, heat honey until warm. Evenly spoon approximately 2/3rds of warm honey over the bottom of the cake. Turn cake over onto a serving plate. Glaze top of cake with remaining warm honey.