ALMOND CAKE WITH PEPPER CREAM & MIXED BERRIES
MAKES 6 TO 8 SERVINGS
HANDS-ON TIME 30 MINUTES
TOTAL TIME 1 HOUR Almond Cake 1 cup granulated sugar
1 cup ground almonds or almond flour 1/4 cup all-purpose flour
1/2 cup salted butter
4 egg whites
2 tbsp chocolate hazelnut spread
Topping
2 cups mixed fresh berries, such as strawberries, blueberries and raspberries
1/4 cup maple syrup, divided 1 cup 35% whipping cream 2 tsp grated lemon zest 1 tsp coarsely ground black pepper 1/4 cup coarsely chopped toasted almonds
Almond Cake
Preheat oven to 350°F. Line 8-inch square cake pan with parchment paper, then grease with butter. In large bowl, combine sugar, ground almonds and flour; set aside. In small skillet, melt butter over medium heat. Cook, tilting the pan from time to time, until butter foams and is golden, about 3 minutes. Pour butter over reserved dry ingredients and stir to combine.
In separate large bowl, using electric mixer on medium-high speed, beat egg whites until soft peaks form. Add chocolate hazelnut spread and beat until combined. Using spatula, gently fold meringue into almond mixture.
Pour batter into prepared cake pan. Bake until cake tester inserted into centre of cake comes out clean, about 30 minutes. Place pan on wire rack and let cool for 10 minutes. Transfer cake directly to rack and let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or frozen for up to 2 months.)
Topping
In bowl, combine berries and 2 tbsp maple syrup; set aside.
In large bowl, using electric mixer on medium-high speed, beat cream until soft peaks form. Add remaining maple syrup, lemon zest and pepper, and beat until stiff peaks form.
Top cake with whipped cream mixture, berry mixture and toasted almonds.
PER EACH OF 8 SERVINGS about 490 cal, 7 g pro, 31 g total fat (16 g sat. fat), 46 g carb (3 g dietary fibre, 38 g sugar),
65 mg chol, 130 mg sodium, 1.2 mg iron.