Almond Flour Cake with Fresh Berries
I found this recipe in skinnytaste.com and it has been one of my favorite desserts ever since. This simple almond cake is made with just five ingredients (not counting the berries) and it easier to make than it looks. Besides being delicious, it also happens to be gluten-free! It can be made a day ahead and it will hold well on the counter (or in the fridge if hot outside) until the event the next day. An easy, well received, make-ahead cake for a special occasion.
Equipment
- 1 8-inch Round Spring Pan
Ingredients
- 3 large eggs whites and yolks separated, at room temperature
- 3 large egg whites at room temperature
- 2/3 cup sugar divided
- 1 tsp pure vanilla extract
- pinch fine sea salt
- 2 cups almond flour or almond meal 200 grams
- 1 cup mixed berries
- powdered sugar for dusting
Instructions
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour.
- In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.
- In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.
- Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.
- With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here). Scrape the remaining egg whites over the yolks, and about half of the almond flour.
- Gently fold them into the yolks, but only partially.
- While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter. Be gentle!
- Pour the batter into the prepared pan and shimmy until the batter is level.
- Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
- Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar and decorate with fresh berries.
Notes
- Adapted from Baking Chez Moi and skinnytaste.com
- Any combination of berries works. I just use what I have handy at the moment
- 6 WW points per slice
- Tips for “medium peaks”: check after 3 minutes and then every other minute, until the mix holds a small peak when the whisker is risen
- I don’t throw away the remaining egg yolks … it irks me to waste food. I keep them in the refrigerator up to a couple of days and I used to baste on top of pastry of mix them with other eggs for a rich omelet …
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