GLUTEN FREE ALMOND CAKE with FRESH STRAWBERRIES
Local strawberries, bursting with flavor and ripe for the picking, become the star topping of this fluffy and naturally gluten free almond cake. Whether you are seeking a healthy dessert or breakfast cake ~ this summertime treat is sure to satisfy. Substitute seasonal fruits as they become available and enjoy this cake year round. A dollop of yoghurt, low or no sugar whipped cream or creme fraiche will add a special touch.
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4 large farm fresh eggs, separated
1/2 cup + 2 tablespoons sugar, divided
(prefer using organic raw sugar)
1 teaspoon vanilla extract
1 1/4 cups almond flour
1 tablespoon coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 350°F. Lightly grease an 8" round pan with butter or coconut oil. Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan.
In large bowl, beat together the egg yolks, 1/4 cup of the sugar, and the vanilla until smooth.
In separate bowl, using an electric mixer or 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 together 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 and bake on the center rack 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean.
Remove cake from oven and allow to cool in pan 5 minutes. Run knife around the edge of the pan to loosen and turn cake onto a serving plate.
Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice
Yield: 8 to 12 servings.
Bake: 30-35 mins