Almond Cake With Mixed Berries Recipe

Name: Almond Cake With Mixed Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray; 1 pound blanched almond flour (2 1/4 cups); 2 teaspoons baking powder; Pinch of kosher salt; 1 pound mixed raspberries, blueberries and strawberries, or pitted fresh cherries; 6 large eggs; 1 cup granulated sugar; 1 teaspoon rosewater (optional); Confectioners' sugar, for dusting; CrAA me fraAA(R)che, for serving

Servings: persons

1
1. Preheat the oven to 325AAu00b0. Lightly coat a 9-inch springform cake pan with baking spray and line the bottom with parchment paper.
2
2. In a medium bowl, whisk the almond flour with the baking powder and salt. Set aside one-third of the berries in a small bowl for garnish.
3
3. In a large bowl, using a handheld electric mixer, beat the eggs with the granulated sugar and rosewater, if using, at medium-high speed until very thick and glossy, about 12 minutes. Fold in the almond flour and the remaining berries in 3 alternating batches, ending with the almond flour, just until blended. Scrape the batter into the prepared pan and smooth the surface.
4
4. Bake the cake for about 55 minutes, until a tester inserted in the center comes out clean. Transfer to a rack and let cool for 10 minutes. Unmold the cake and let cool completely.
5
5. Top the cake with the reserved berries and dust with confectionersAAA sugar. Serve with crAA me fraAA(R)che.
6
MAKE AHEAD The cake can be stored overnight at room temperature. Top with berries just before serving.

1103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Baking spray, 1 pound blanched almond flour (2 1/4 cups), 2 teaspoons baking powder, Pinch of kosher salt, and more.

Yes, Almond Cake With Mixed Berries 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.

That's it — enjoy your meal!

Almond Cake With Mixed Berries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions