This is a quick summer dessert. You can use any kind of berries you have or even thawed frozen ones.
3 c berries
1/4 tsp cinnamon
1/4 c sugar
2 tbsp lemon juice
1 1/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
5 tbsp cold butter, cut into small pieces
1/2 c milk
1 egg, lightly beaten.
Preheat oven to 375.
Toss berries with sugar, cinnamon and lemon in a bowl. Place in a 10 inch baking dish.
Combine flour, salt and baking powder in a food processor. Add butter and pulse until it resembles course crumbs. Add milk and egg and pulse until combined. Drop by the tbsp onto the berries. Bake 20 minutes.
Serves 6 – 8.
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.