Berry and almond cake
This Berry and Almond Cake features a moist blend of raspberries and blueberries, complemented by the rich flavor of almonds. Baked to a golden perfection, it's an impressive dessert for any gathering.
Cook time 40 min
Prep time 10 min
Ingredients:
2/3 cup all-purpose white wheat flour1/2 cup almonds
1.50 cups sugar
1 tsp vanilla extract
6 egg whites
1/2 cup butter
1 cup raspberries
1 cup blueberries
1/3 cup almonds
This Berry and Almond Cake is a delightful blend of fresh berries and rich almonds, offering a moist and flavorful treat that's perfect for any occasion. With the natural sweetness of raspberries and blueberries paired with the nutty crunch of almonds, this cake is sure to impress your family and friends. Follow the simple steps below to create this delicious, fruity dessert.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan, or line it with parchment paper.
Place 1/2 cup (60g) of whole almonds in a food processor or blender and grind them until they are finely ground. Be careful not to over-process them into almond butter.
In a medium-sized bowl, whisk together the all-purpose flour and the ground almonds. Set aside.
In a large mixing bowl, using an electric mixer or stand mixer, beat the 6 egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue to beat until the mixture becomes glossy and stiff peaks form. This will take about 5-7 minutes.
Gently fold the vanilla extract and the dry flour-almond mixture into the egg white mixture. It’s important to do this gently to avoid deflating the egg whites.
Carefully fold the melted butter into the batter until just combined.
Gently fold in the raspberries and blueberries, distributing them evenly throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the sliced almonds (1/3 cup) evenly over the top of the batter.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serve the cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy your delicious berry and almond cake!
This Berry and Almond Cake is a beautifully balanced dessert that combines the ripe, juicy flavors of berries with the rich, earthy taste of almonds. Perfect for a summer gathering or a cozy winter evening, this cake is versatile and always a hit. Enjoy a slice with a cup of tea or coffee for a delightful treat.
Berry and almond cake FAQ:
Bake the Berry and Almond Cake in a preheated oven at 350°F (175°C) for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
The cake is done when a toothpick inserted in the center comes out clean, and the top is golden brown. Additionally, the cake should slightly spring back when touched.
Yes, you can use frozen raspberries and blueberries. However, expect the batter to be slightly more moist, and the baking time might need to be adjusted slightly.
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for longer storage.
For an egg substitute, use 1/4 cup of unsweetened applesauce or a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) per egg white. Note that the texture and rise may vary slightly.
Cooking Tips:
- Ensure the butter is at room temperature for easier mixing with other ingredients.
- Gently fold the berries into the batter to avoid crushing them and releasing too much juice.
- Use a springform pan for easy removal of the cake after baking.
- Toast the almonds lightly before incorporating them to enhance their flavor.
- Let the cake cool completely before slicing to ensure it holds its shape.
Nutrition Facts
8 ServingsCalories 400kcal
Protein 7g
Carbohydrates 55g
Fiber 3.54g
Sugar 40g
Fat 18g
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