French Almond Cake
 

Here is a recipe that I've made several times and our whole family just loves it. I had to make some changes because I'm allergic to green tea. I made other changes, well, just because.

https://www.daringgourmet.com/french...a-honey-glaze/

I love this recipe as is. It’s one of our family’s favorite recipes and I make it often. I have made some minor changes that you might like:

1. I found out that I’m mildly allergic to green tea. The flavor us great, but I start getting wheezy when I drink it. I’ve changed out the syrup to honey with a little oj, or lemon juice and it’s delicious too.

2. I only have one mixing bowl for my mixer, so I whip up the egg whites first and transfer them to another bowl. This makes it easier to clean out the bowl for the rest of the batter.

3. I dust the pan with a little almond flour, which gives the cake a slightly toasted taste.

4. After I glaze the cake, I top it with freshly toasted sliced almonds and a light dusting of powdered sugar.

This looks amazing - I am always on the hunt for good GF options.

Is it more like a desert cake or a coffee cake? I am thinking that you might even make a crumb topping and serve it with breakfast if it wasn't too sweet

Sounds and look yummy. I would whip up some yogurt with honey or almond flavoring or even vanilla and add just a little dollop on the top or side, sprinkle a few toasted almond slices and Ta-Da a classy looking cake fit for any occasion. Double yum.

It could be either a dessert, or coffee cake. It's just a single layer. It's simple and delicious. I don't do the green tea glaze, but an orange, or lemon honey glaze instead.

Mixer tips
 

There is no need to wash/ clean the bowl after removing the beaten egg whites, just go ahead and make the batter.

Also before beating the egg whites , wipe the bowl and beater with a vinegar dampened paper towel.. Use the paper towel to insert the beater. Your egg whites will become voluminous. Worked every time I was on live TV.

I agree. I often just scrape out the big puffs of egg whites.

Thanks for that tip about using vinegar.