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I found this in the Jewish Exponent (Philly area) local newspaper.  I haven't tried to make it yet, but it looks good, and is inherently gluten and dairy free.

1 1 / 2 cups whole almonds, toasted, ground
4 large eggs, at room temperature, separated
1 / 2 cup honey
1 / 2 tsp almond extract
 1 tsp vanilla
1 tsp cinnamon
1 / 2 tsp baking soda
 1 / 2 tsp  salt
honey for topping
slivered almonds for topping

Preheat oven to 350 degrees.  Grease a 9 inch spring form pan, then line the bottom with parchment paper and grease the paper.

Process the toasted almonds until very finely ground...nearly flour. In the bowl of an electric mixer, combine egg yolks, honey, almond extract, vanilla, cinnamon, baking soda and salt until well combined.  Add ground almonds and combine thoroughly.

Beat egg whites in separate bowl until very foamy, white, and doubled in volume, but not until it holds peaks.  By hand, gently fold the whites into the nut mixture.

Use a spatula, gently spoon batter into pan.

Bake until golden brown and a toothpick placed in center comes out clean, about 25-30 minutes.

Remove from oven and cool for 15 minutes. Run a knife around the edges and then let cool to room temperature. Gently transfer the cake to serving platter. Drizzle honey and sliced almonds on top.

*Please provide references to back up claims of a product being GF or not GF*
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