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 white 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
