Acacia Honey Cakes

Preparation info

  • Difficulty

    Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 170 g / 6 oz almond flour
  • 315 g / 11.11 oz sugar
  • 478 g / 16.86 oz egg yolks
  • 466 g / 16.43 oz egg whites
  • 285 g / 10.05 oz cake flour, sifted
  • 143 g / 5.04 oz butter, melted but cool
  • 143 g / 5.04 oz acacia honey

Method

  1. Line a half sheet pan with a nonstick rubber mat. Place a 25 cm / 10 in by 38 cm / 15 in by .5-cm / .2-in Plexiglas frame on top of the nonstick rubber mat.
  2. Preheat an oven to 160°C / 325°F.
  3. Combine the almond flour, 257 g / 9.07 oz of the sugar, and the egg yolks in the bowl of an electric mixer. Whip to ribbon stage on high speed, about 8 minutes.
  4. Whip the egg whites to medium peak and slowly pour in the remaining 58 g / 2.05 oz sugar. Whip to medium-stiff peaks and fold into the whipped yolk mixture in 2 additions to prevent deflation.
  5. Carefully fold in the cake flour. Combine the butter and honey and carefully fold the mixture into the batter.
  6. Pour the batter onto the sheet pan and even it out with the frame. Carefully remove the frame.
  7. Bake until slightly golden brown on the border, about 8 minutes.
  8. Cool to room temperature. Freeze for 1 hour to get a clean cut out of the cake.
  9. Cut into rectangles 2.5 cm / 1 in by 10 cm / 4 in by 1.25 cm / .5 in.
  10. Reserve in an airtight container at room temperature during service. Discard any leftovers after service.