5 Ingredient Almond Cake with Fresh Berries: Recipe of the Week

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5 Ingredient Almond Cake with Fresh Berries

Recipe from Skinnytaste

 

With the 4th of July celebration weekend upon us, I wanted to share one of my favorite dessert recipes with you. This simple almond cake is made with just five ingredients (not counting the berries), but don't let its simplicity fool you – it's delicious (and it also happens to be gluten-free)! And, it’s always a crowd pleaser! #fitfuel #payfitforwardwithBigD

 

Ingredients:


3 large eggs, separated, at room temperature

3 large egg whites, at room temperature

⅔ cup sugar

1 tsp pure vanilla extract

Pinch fine sea salt

2 cups (200 grams) almond flour or almond meal

1 cup mixed berries

Powdered sugar, for dusting (optional)

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Directions:

Position a rack in the middle of the oven and preheat to 350°. Grease a 9-inch springform pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all-purpose flour blend to keep the cake gluten-free).

In a large bowl, whisk together the egg yolks and all but 2 Tablespoons of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract, and set aside. 

In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the egg whites on medium speed until they become opaque, about 1 minute. Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.  

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With a flexible rubber spatula, stir in about ¼ of the egg whites to the egg yolk mixture (no need to be gentle here). Scrape the remaining egg whites over the yolks, and about half of the almond flour. Gently fold them into the yolks, but only partially. While the mixture still has a few steaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter. Be gentle! Pour the batter into the prepared pan and shimmy until the batter is level.  

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Bake the cake for about 35 minutes, turning the cake after 20 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes; then, run a butter knife along the edges of the cake pan. Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right-side up and allow to cool completely.  

Wash and cut assorted berries. Dust with powdered sugar (optional). Cut into 12 slices and serve with fresh berries.

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Nutritional Information:

Servings: 12 • Calories: 179 • Fat: 11 g • Carb: 17 g • Fiber: 3 g • Protein: 7 g • Sugar: 13 g • Sodium: 39 mg (without salt)  • Cholesterol: 47 mg 

 


Meet The Author

Contributing Writer

Dorothy is a #fitover40 mom who loves spending time with her hubs and Mini-me as much as possible! She also loves all things Tony Horton, weightlifting, and most recently, boxing! She has successfully completed 10 Beachbody programs and believes in the success of the products so strongly, she became a health and fitness life coach in February 2015 to help others on their journey. Dorothy is an exceptional #MOMpreneur, in that she owns a second business as well! Dorothy Buchanan Photography

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