Bavarian Forest Honeycomb Cake

Allergens

Eggs, Almond, Coconut

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 6 large eggs, separated
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 cup raw honey, for drizzling

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, salt, and baking soda.
3. In another bowl, beat the egg yolks, honey, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet, stirring until smooth.
5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
6. Pour the batter into the prepared pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow to cool for 10 minutes before drizzling with raw honey.

Chef’s Insight

For a decadent twist, serve this cake with a side of whipped coconut cream or vanilla ice cream.

Notes

The honeycomb effect in the cake is achieved by drizzling raw honey on top of the cake while it's still warm; it will set as it cools, creating a delicious and unique texture.