1 3/4 c. almond meal (i used bob's red mill) (OR 1 1/2 cup(s) whole almonds, toasted)
4 large eggs, at room temperature separated
1/2 cup honey (preferrably local- I get mine here)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
(Optional- Greek yogurt, sliced almonds and honey for serving)
Preheat oven to 350.
If you are using whole almonds, spread them out on a cookie sheet and put them in the oven, stirring once, for about 15 minutes. They will become fragrant and lightly browned. (if using almond meal, skip this step)
While the almonds are in the oven- prep a 9 inch springform pan. Use the bottom of the pan to draw a circle on the parchment paper, then cut it out with scissors. Spray the pan with cooking spray, place the parchment paper in the bottom (with your marks down if you didn't cut them off), and spray the parchment paper too.
Once the almonds are toasted, remove them and let them cool. Once they are cooled down, process them in a food processor until finely ground. Reserve.
Separate the eggs. 4 egg yolks in one bowl, and the whites in another.
In the stand of a kitchen aid mixer (or using a hand mixer if you don't have one), combine 1/2 cup honey, vanilla, baking soda, and salt in using the paddle attachment on medium speed until well combined. Add the ground almonds and beat on low until combined.
Transfer the almond/honey mixture to another bowl and reserve. Clean out the KitchenAid bowl, and return to stand. Change the attachment to the whisk (from the paddle). Add the egg whites and beat over medium speed until the whites have doubled in size and are super shiny and foamy. DO NOT let them begin to form smooth, stiff peaks.
(This could cause your cake to sink in the middle after you bake it. Also, it actually is important to make sure your eggs are room temperature. It has to do with science... something about the proteins ... I usually put them (in their shells, obvs), in my bra. No kidding. Body temperature=warm those eggs right up!... 4 might be a little hard to handle though... or maybe you aren't wearing a bra. Or maybe you are a dude. Anyway, you could also submerge them (in their shells) in a bowl of lukewarm water for a few minutes. Whatever you prefer.)
Using a rubber spatula, gently fold the whites into the yolk/honey/almond mixture.
Pour the batter into the prepared springform pan.
Bake 25-30 minutes, or until a toothpick comes out clean from the middle.
Wait 8-10 minutes before doing anything. Really.
The cake should have pulled away from the sides when baking. If it didn't, run a knife along the edges to loosen. Undo the sides of the pan. Let the cake cool completely.
Once cool, invert onto a plate and remove the parchment paper and the bottom of the pan. Then, invert again onto a cake stand.
Serve with sliced almonds and greek yogurt drizzled with honey. And tea.