Almond Cake with berries
Tender, fluffy cake topped with fresh fruit. Gluten free and low carbohydrates.
Servings: 12 servings
Ingredients
- 4 eggs, separated
- 1/2 cup sugar, divided into 1/4 cups
- 2 tbsps sugar, for dustiing bottom of baking pan
- 1 tsp vanilla extract
- 1 1/4 cups almond flour
- 1 tbsp coconut flour You can replace coconut flour with 1/4 cup almond flour.
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2-2 cups berries, for topping
Instructions
- Preheat oven to 350 degrees. Lightly grease an 8 inch round pan with butter or coconut oil. Make sure to cover up the sides. Sprinkle 2 tablespoons of the sugar into the bottom of the pan.
- Beat together eggs yolks, 1/4 cup sugar, and the vanilla, until smooth.
- Using a stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/4 cup sugar. Set aside.
- Whisk together the dry ingredients (flours, baking powder and salt), and add to the egg yolks. Stir to form a thick dough.
- Fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.
- Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow to cool in the pan for 5 minutes. Turn the cake out onto a serving plate.
- Allow cake to cool before topping with sliced berries, or fruit of your choice.