This cake is great with strawberries! I've adapted this recipe from William Sonoma's "Savoring Desserts".
8 Large Egg Whites, room temperature
Pinch of Sea Salt
1/3 cup Honey
3 cups Almond Flour
3 TBSP. Vegetable Oil (I use Macademia Oil when I have it)
1/4 teas. Almond Extract (SCD Legal if you're SCD)
Oven 350 degrees. Butter a 4-cup ring mold. I have not tried this recipe in a loaf pan so it may need cooking time adjusted if your using one.
In a mixing bowl whip the egg whites and salt to soft peaks. Add honey and beat until it's stiffer. Fold in almond flour, oil and extract. Pour into prepared pan. Bake until slightly golden and it tests with a toothpick. About 25-35 minutes.
I buy my Almond flour online at Lucy's Kitchen Shop or Honeyville. Whenever I am in the Fort Worth area I get it at the Vending Nut Company. The "Bob's Red Mill" brand sold in stores is too pricey and course.