Almond Berry Cakes – a delicious recipe with almond flour, sugar, flour, unsalted butter, eggs, dark rum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Grease eight shallow 4 1/2 -inch ramekins or foil tart pans.
3
Set them on 2 baking sheets.
4
In a bowl, sift the almond flour with the confectioners' sugar and all-purpose flour.
5
In a large bowl, beat the butter until creamy.
6
On low speed, gradually beat in half of the dry ingredients.
7
Beat in 1 egg, then beat in one-fifth of the remaining dry ingredients; repeat until all the eggs and dry ingredients are incorporated.
8
Add the rum and beat at medium speed for 2 minutes.
9
Spoon the batter into the prepared ramekins, spreading it evenly.
10
Sprinkle the berries on top.
11
Bake the cakes in the upper and lower thirds of the oven for about 30 minutes, or until golden and firm.
12
Let the cakes cool slightly.
13
Unmold and serve warm or at room temperature.
1579
kcal
Calories
96
g
Fat
153
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups almond flour (7 ounces), 2 cups confectioners' sugar, ⅔ cup all-purpose flour, ½ cup unsalted butter, softened, and more.
Yes, Almond Berry Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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