Almond Cherry Berry Cake – a delicious recipe with butter, vanilla bean split, powdered sugar, flour, ground almonds, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Lightly grease and line a 9 inch round springform pan with parchment paper.
2
In a small saucepan, combine butter and vanilla seeds. Stir over low heat until butter melts and turns light golden. Remove from heat and cool.
3
Combine powdered sugar and flour and sift into a large bowl. Stir in ground almonds.
4
In a large mixing bowl, beat egg whites until frothy. Pour into dry ingredients with cooled butter mixture. Mix until just combined and pour into prepared pan. Spread the pitted cherries and blueberries on top.
5
Bake 55-60 mins until a skewer inserted in the center comes out clean. Allow to cool in pan 5 mins before transferring to a wire rack to cool completely. Top with fresh cherries, if desired, and dust with powdered sugar to serve.
1553
kcal
Calories
104
g
Fat
113
g
Carbs
39
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/3 cups butter chopped, 1 vanilla bean split, seeds scraped, 2 1/2 cups powdered sugar plus extra to dust, 3/4 cup all purpose flour, and more.
Yes, Almond Cherry Berry Cake 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
