1 cup almonds or 143 grams blanched almond meal
1/3 cup sorghum flour
1 teaspoon xanthum
1 tablespoon cinnamon
1 cup powdered sugar
2 tablespoons poppyseeds
1 teaspoon vanilla extract
1/3 cup coconut oil
1/2 cup butter
1/2 teaspoon freshly grated nutmeg
5 large egg whites
2 tablespoons granulated sugar
1. Spread almonds out on a large baking sheet and place in a 350 degree oven for 10-12 minutes or until they begin to smell nutty. Set aside to cool. While almonds cool, melt butter in a small saucepan over low heat. Set aside to cool. (*If you have almond meal, skip this step and add directly to food processor with powdered sugar to combine*)
2. Measure powdered sugar Into a large food processor and slowly add in almonds. Pulse into a flour. Once mixture is fine and combined well, add in sorghum flour, xanthum gum, cinnamon and nutmeg. When mixed well,pour the flour mixture to a large mixing bowl.
3. Mix 5 egg whites and 2 tablespoons granulated sugar on high in a stand mixer. Leave for 5-7 minutes or until mixture forms stiff peaks. In the meantime, add coconut oil, butter, vanilla and poppyseeds to the flour mixture. Use a rubber spatula to mix until well combined.
4. Once eggs have reached stiff peaks, fold the whites into the batter with a rubber spatula. Mix carefully and fold until well combined. Spread batter ontto a large greased cake or pie pan and place in a 350 degree oven. Bake for 1 hour or until top is golden brown rotating the pan halfway through baking. Use the toothpick test in the middle of the cake to make sure it's fully cooked. Cool for 20 minutes before serving. Top cake with powdered sugar and fresh cinnamon and serve!