STRAWBERRY-ALMOND CAKE
PG tested
This not-so-sweet cake can also be made with a mix of berries such as raspberries and blueberries or pitted fresh cherries. Nonstick baking spray 2¼ cups blanched almond flour
2 teaspoons baking powder Pinch of kosher salt 1 pound strawberries 6 large eggs 1 cup granulated sugar 1 teaspoon rosewater (optional)
Powdered sugar, for dusting
Preheat oven to 325 degrees. Lightly coat a 9-inch round pan with nonstick spray.
In a medium bowl, whisk almond flour with baking powder and salt. Set aside one-third of the berries in a
small bowl for garnish.
In a large bowl, using a hand mixer, beat eggs with granulated sugar and rosewater, if using, at mediumhigh speed until very thick and glossy, about 12 minutes.
Fold in almond flour mixture and the remaining berries in alternating batches, ending with almond flour, just until blended. Scrape batter into pan and smooth the surface.
Bake cake until a tester inserted in the center comes out clean, about 55 minutes. Transfer to a rack and let cool for 10 minutes.
Unmold cake and let cool completely. Top cake with reserved berries and dust with powdered sugar.
Makes 1 9-inch cake. — “Desserts” by editors of Food & Wine (Oxmoor House; September 2017)