Swedish Gluten-Free Almond Cake | Creamy and Healthy

Preheat the oven to 170–175 °C. Line a 27 cm diameter cake tin with baking paper.

Whisk the egg whites until stiff (approx. 3–4 minutes). Gently fold in 200 g of almond flour and 30 g of honey. Pour the batter into the tin and bake for 15–20 minutes.

Meanwhile, in a saucepan, mix the milk, the remaining 40 g of honey, and the pudding powder. Cook over medium heat until thickened (approx. 7–9 minutes from boiling). Remove from heat, then stir in the cottage cheese, sour cream, and egg yolks.