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April 12, 2015 / Chris Blum

Almond Cake with Berries

 

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.

Ingredients:

  • 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.

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