I love a quick and easy cake. I topped it with whipped cream and fruit. Thanks to F&W for another great recipe! It is also gluten and lactose free.
- 1 lb almond flour
- 2 tsp baking powder
- Pinch of salt
- 1 lb mixed berries, plus extra for garnish
- 6 eggs
- 1 c coconut palm or regular sugar
- 1 tsp rose water
Preheat oven to 325. Spray a 9 inch springform pan.
In a medium bowl, whisk together almond flour, baking powder and salt.
Beat eggs, sugar and rose water in a stand mixer until thick and glossy. Stir in almond flour until smooth. Fold in berries and pour into pan.
Bake cake for 55 minutes, until a tester comes out clean. Cook for 10 minutes. Unmold and let cool completely.
Serve with whip cream and berries.
Serves 10 – 12.