How To Make 5-Ingredient Almond Cake with Fresh Berries
A decadent almond cake that’s made easy by creating a baking mix from almond flour. Put fresh berries on top for that enticing and mouth-watering strike!
Serves:
Ingredients
- 3large eggs,separated, at room temperature
- 3large egg whites,at room temperature
- â…”cupsugar
- 1tsppure vanilla extract
- pinchfine sea salt
- 2cupsalmond flour or almond meal,(200g), or gluten-free all-purpose flour blend
- 1cupmixed berries
- Powdered sugar,for dusting, optional
Instructions
-
Position a rack in the middle of the oven and preheat to 350 degrees F.
-
Grease a 9-inch springform pan with nonstick spray, line with parchment paper, and flour.
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In a large bowl, whisk together the egg yolks and all but 2 tablespoons of the sugar. Â Whisk for about 1Â minute or until the yolks become thick and pale in color.
-
Whisk in the vanilla extract and the salt and set aside.
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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 for about 1 minute, until they become opaque.
-
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 ¼ 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, gently folding until you have a homogeneous batter.
-
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.
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Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper.
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Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into 12 slices, and serve with fresh berries.
Nutrition
- Calories:Â 185.41kcal
- Fat:Â 10.57g
- Saturated Fat:Â 1.04g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 0.46g
- Polyunsaturated Fat:Â 0.26g
- Carbohydrates:Â 17.40g
- Fiber:Â 2.23g
- Sugar:Â 13.85g
- Protein:Â 6.74g
- Cholesterol:Â 46.50mg
- Sodium:Â 148.76mg
- Calcium:Â 21.61mg
- Potassium:Â 176.92mg
- Iron:Â 0.47mg
- Vitamin A: 20.37µg
- Vitamin C:Â 1.20mg
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