ALMOND CAKE WITH MIXED BERRIES

ALMOND CAKE WITH MIXED BERRIES image

Categories Berry

Number Of Ingredients 10

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
CrÃ¨me fraÃ®che, for serving

Steps:

Preheat the oven to 325Â°. Lightly coat a 9-inch springform cake pan with baking spray and line the bottom with parchment paper. 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. 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. 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. Top the cake with the reserved berries and dust with confectionersâ sugar. Serve with crÃ¨me fraÃ®che. MAKE AHEAD The cake can be stored overnight at room temperature. Top with berries just before serving.