Short ingredient list. With only 5 ingredients (plus berries and powdered sugar for topping), you might have almost everything to make this cake in your pantry already! Simple. Don’t let the long list of instructions scare you! This cake is very easy to make. Moist and fluffy. Beating the egg whites and gently folding them in ensures a moist almond cake with a light texture. Lightened up. Since almond flour has more fat than regular flours, there’s no need to add oil or butter. One slice has 179 calories, three grams of fiber, seven grams of protein, and only 17 grams of carbs! Not to mention, it’s gluten-free and dairy-free. Perfect any time of the day. This simple almond cake with berries not only makes a great dessert, but it also works for breakfast since it’s not super sweet. Passover friendly. This cake doesn’t use any flour or leavening.
Eggs – You’ll need three egg yolks and six egg whites at room temperature. Sugar – Measure 2/3 cups of sugar and scoop out two tablespoons. Set aside the two tablespoons of sugar to mix in with the egg whites later. Vanilla extract – For a slightly different take on this recipe, swap the vanilla for almond extract. Salt – A pinch of sea salt adds balance. Almond flour or almond meal – I don’t recommend subbing all-purpose flour or any other kind. (For more desserts with almond flour, try my Cheesecake Brownies, Fudgy Flourless Crinkle Brownie Cookies, and Chocolate Zucchini Brownies.) Berries – Use a mix of fresh berries. Powdered sugar – It’s optional, but I love to dust the cake with powdered sugar. It adds a little extra sweetness and looks pretty!
Prepare. Place a rack in the middle of the oven while it preheats to 350°F. Coat a spring form pan with nonstick spray, then line it with parchment paper and lightly flour it. Mix the wet ingredients. Whisk the egg yolks and all but two tablespoons of the sugar for about a minute, or until the yolks lighten in color. Add the vanilla and salt; whisk again. Beat the whites. Use a stand mixer with the whisk attachment to beat the egg whites on medium speed for a minute until they are opaque and fluffy. Sprinkle with the remaining sugar and beat until the whites hold medium peaks. Finish the batter. Stir a quarter of the egg whites into the yolk mixture. Scrape the remaining whites and half of the almond flour into the yolks. Partially fold the whites into the yolks; when the mixture has only a few streaks of white, gently fold in the rest of the almond flour.
Bake. Pour the batter into the pan, then bake for 35 minutes, or until the top is golden brown and springs back when touched. Cool. Let the almond cake cool on a wire rack for 5 minutes. Run a knife along the edges of the pan and invert it onto the rack. Remove the sides and bottom, then peel off the parchment. Turn the cake right side up to finish cooling. Serve. Dust the almond cake with powdered sugar, slice it, and serve with fresh berries.
