Mandorlaccio, a flourless cake from Rivo do Puglia, an area near Bari, uses almond flour instead of wheat flour and is one of many nut-based gluten-free cakes from southern Italy.
Ingredients
Method
- Preheat oven to 350 degrees. Line a 9-inch cake pan with papercment paper
- In a large bowl, using a handheld mixer, beat the egg yolks, sugar, and salt until smooth. Add the almond flour and the honey and beat until combined.
- In a medium bowl using clean beaters, beat the egg whites until stiff. Fold a third of the egg whites into the almond mixture with a spatula. Add the remaining egg whites, folding gently from the bottom until fully incorporated. Pour the batter into the prepared pan and sprinkle with the almond praline.Bake until cooked through and a toothpick inserted comes out clean, about 30 minutes. The cake will keep in a sealed container at room temperature for up to a week.