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Almond Cake with Mixed Berries Recipe

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4.2 from 65 reviews

This delicious Almond Cake is a light, moist, and naturally gluten-free dessert perfect for any occasion. Made with almond flour, whipped egg whites, and a touch of vanilla, it results in a tender crumb that pairs beautifully with fresh mixed berries and a dusting of powdered sugar.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Egg Mixture

  • 3 large eggs (whites and yolks separated, at room temperature)
  • 3 large egg whites (at room temperature)
  • 2/3 cup sugar
  • 1 tsp pure vanilla extract
  • pinch fine sea salt

Dry Ingredients

  • 2 cups almond flour or almond meal (200 grams)

Toppings

  • 1 cup mixed berries
  • powdered sugar (for dusting, optional)

Instructions

  1. Preheat and Prepare Pan: Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-inch springform pan with nonstick spray, line it with parchment paper, and dust with almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free.
  2. Whisk Egg Yolks: In a large bowl, whisk together the egg yolks and all but 2 tablespoons of sugar until the yolks become thick and pale, about 1 minute. Stir in the vanilla extract and salt, then set aside.
  3. Beat Egg Whites: Using an electric mixer with a whisk attachment, beat the 6 egg whites on medium speed until opaque, about 1 minute. Gradually add the remaining 2 tablespoons of sugar and continue beating until medium peaks form.
  4. Combine Egg Mixtures: Gently stir about one-quarter of the beaten egg whites into the egg yolk mixture to lighten it; no need to be gentle here.
  5. Fold in Almond Flour and Whites: Add half of the almond flour and fold gently but partially into the yolk mixture. When a few streaks of white remain, add the remaining almond flour and fold until the batter is smooth and homogeneous. Be gentle to keep the mixture airy.
  6. Transfer Batter and Bake: Pour the batter into the prepared pan, leveling the surface by gently shaking it. Bake for about 35 minutes until the top is golden brown and springy to the touch.
  7. Cool and Release: Let the cake cool on a wire rack for 5 minutes, then run a butter knife along the edges. Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up to cool completely.
  8. Serve: Dust the cooled cake with powdered sugar if desired, cut into 12 slices, and serve with fresh mixed berries.

Notes

  • Use almond meal or almond flour that is finely ground for a tender crumb.
  • Ensure eggs are at room temperature for better volume when whipping egg whites.
  • Be gentle when folding the batter to not deflate the whipped egg whites.
  • This cake is naturally gluten-free; use gluten-free flour for dusting the pan to maintain gluten-free status.
  • Allow the cake to cool completely before dusting with powdered sugar to prevent melting.
  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/almond-cake-with-mixed-berries-recipe/