A little nudge from our HR agency reminded us that today is my one year anniversary as a full time employee of CANVAS! What an excuse to make cake.
I adore this cake. It’s as tasty as it is simple. The hardest part was prepping the eggs, because I am astonishingly bad at separating eggs. The agave nectar drizzle makes the cake just sweet enough, and it’s marvelous with a side of fresh berries.
Oh, and it doesn’t hurt that it’s good for you - no sugar, no butter and gluten-free too!
1 1/2 cup almond meal
4 eggs at room temperature, separated
1/2 cup agave nectar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
extra agave syrup, for topping
sliced almonds, for topping
Preheat oven to 350 degrees and grease a 9” round cake pan.
Beat together egg yolks / agave nectar / vanilla extract / baking soda / salt.
Beat in almond meal.
In another bowl, beat egg whites until white and bubbly, but not quite stiff.
Fold egg whites into almond mixture.
Pour batter into pan and bake for 20 mins or until toothpick comes out clean.
Let cool and drizzle with agave nectar and sliced almonds.
Adapted from EATING WELL.
Makes 1x 9” cake.