This is a sweetly unassuming cake... until you take a bite and it hits you with its heady sweetness and spiciness. It's best with black coffee and maybe a dollop of sheep yogurt (the tanginess offsets the richness perfectly!)
Anyways, we have a lot of birthdays coming up... Chelle's is next week and so are both my parents. I wish I could make this for you all... but this will have to do! Besides, this is more an everyday kind of cake. Or maybe a birthday breakfast cake? Yes.
3 eggs, separated
2 cups almond flour
1/2 cup olive oil
1/2 cup honey, or to taste
1 1/2 tablespoons rosewater
1 teaspoon cardamon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon apple cider vinegar
Begin beating the egg whites while combining all other ingredients in a separate mixing bowl, except for the vinegar. When oven is heated to 350 and the springform pan is oiled and the bottom is lined with parchment paper and the whites are good and stiff, fold the vinegar and whites into the batter as fast and as gently as you can (the faster you are the more height you will get). Drizzle some extra honey in a criss cross pattern over the top of the cake and slide in the oven. Bake it until it is not jiggly in the center.
note: the picture is from an earlier rendition so the honey drizzle is not there... trust me the pre bake drizzle looks as beautiful as it tastes!