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1
Preheat oven to 350 F.
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2
Combine coffee and baking soda well and set aside.
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3
Using a mixed on high speed, beat egg whites until soft peaks form.
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4
Gradually add just 1/2 cup of the sugar,2 Tbsp at a time, beating well after each addition, until well combined and whites are in stiff peaks; set aside.
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5
Using a clean bowl, beat egg yolks with the remaining 1/2 cup sugar until thick and lemony in color.
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6
Switch to low speed and mix in honey until well combined.
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7
Add flour, Amaretto (or liqueur of choice) baking powder, and the coffee mixture on very low speed, mixing just until blended, scraping down sides as needed.
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8
Raise the speed to medium, then beat well for 2 minutes (set a timer), scraping down bowl as needed.
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9
Using a spatula, fold in the egg whites gently, just to blend- do not overmix.
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10
Fold in raisins and nuts gently.
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11
Pour into a 10 inch tube pan with removable bottom (or an angel food cake pan).
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12
Bake 1 hour and 10 minutes, or until top is springy and golden, and the cracks appear dry, not wet (cracks are normal).
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13
Have ready a bottle or funnel set upside down on the counter.
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14
Invert the cake onto the bottle and let cool completely in the pan.
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15
Once cooled, use a knife or spatula to loosen edges, then remvoe cake from pan.
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16
Dust with powdered sugar before serving.
