Makes 10 Slices
1 cups whole roasted almonds
3 egg whites, room temperature
1/2 cup honey
1/4 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon salt
Topping
1/4 cup sliced almonds (optional)
Preheat oven to 350 F. Grease a wide loaf pan or line the bottom with parchment paper.
Put almonds and raisins in a food processor. Blend on HIGH until finely ground like corn meal. Pour into a mixing bowl. Stir in honey until the consistency of peanut butter, set aside.
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Mix egg whites and salt and beat until stiff enough to hold peaks. Gently fold into the almond mixture. Spoon batter into the loaf pan and sprinkle with sliced almonds.
Bake 20-25 minutes until cake has turned golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let rest 10 minutes. Remove from pan and let cool completely on a cooling rack. Cut into 10 slices and serve with a dollop of whipped cream.
Nutrition Info (per slice)
Calories: 139
Carbs: 12 grams
Protein: 5 grams
Fat: 8 grams
