Tara Stevens bakes berries into this exceptionally nutty cake to add sweetness.
Slideshow: More Almond Recipes
1 pound blanched almond flour (2 1/4 cups)
2 teaspoons baking powder
Pinch of kosher salt
1 pound mixed raspberries, blueberries and strawberries, or pitted fresh
6 large eggs
1 cup granulated sugar
1 teaspoon rosewater (optional)
Confectioners' sugar, for dusting
Crème fraîche, for serving
How to Make It
Preheat the oven to 325°. Lightly coat a 9-inch springform 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, using a handheld electric mixer, beat the eggs with the granulated sugar and rosewater, if using, at medium-high speed until very thick and glossy, about 12 minutes. Fold in the almond flour and the 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, until a tester inserted in 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 confectioners’ sugar. Serve with crème fraîche.
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