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Almond Cake with Fresh Berries

Almond Cake with Fresh Berries

This is a guilt free, dense and moist cake. It seems too good to be true!
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Course Dessert

Ingredients
  

  • baking spray
  • 2½ cups blanched almond flour
  • 2 tsp baking powder
  • Dash of kosher salt
  • 1 lbs mixed berries raspberries, blueberries, strawberries or pitted fresh cherries
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 tsp liquid flavoring you fancy vanilla, rum, kirsch or rosewater
  • confectioners’ sugar, for dusting
  • whipped cream

Instructions
 

  • Preheat the oven to 325*. Lightly coat a 9-inch spring form cake pan with baking spray and line the bottom with parchment paper.
  • In a medium bowl, whisk the almond flour with the baking powder and salt. Set aside one third of the berries in a small bowl for garnish.
  • In a large bowl beat with an electric mixer beat the eggs with the granulated sugar and choice liquid. Beat on medium –high for about 12 minutes or until thick and glossy. Fold in the almond flour and remaining berries in 3 alternating batches, ending with the almond flour. Just until blended. Scrape the batter into the prepared pan and smooth the surface.
  • Bake the cake for about 55 minutes or until a tester inserted into the center comes out clean. Transfer to a rack and let cool for 10 minutes. Unmold the cake and let cool completely.
  • Top the cake with the reserved berries and dust with confectioner’s sugar. Serve with fresh whipped cream

Notes

A favorite Gemperle Dessert Recipe!
Keyword almond cake
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