Gluten-Free Almond Cake with Berries on Top
Total Time
1 hour (plus 30-minute cooling time)
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(92)
Ingredients
1 cake
- 2 cups firmly packed almond meal or almond flour (8 ounces), plus extra for dusting the pan
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 4 eggs
- ⅔ cup maple syrup or honey
- ¼ cup extra-virgin olive oil
- 1 ½ teaspoons grated lemon zest (from 2 medium lemons, preferably organic), plus more for garnish
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or honey
- 1 cup plain Greek yogurt or whipped cream
- ½ pound ripe strawberries, thinly sliced
- 1 cup fresh blueberries (6 ounces)
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Preparation
Step 1
Preheat the oven to 325 degrees Fahrenheit. Generously grease a 9″ springform pan and dust it with almond meal to prevent sticking.
Step 2
In a large bowl, combine 2 cups of the almond meal, the baking powder, baking soda, salt, and cinnamon. Whisk to blend.
Step 3
Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil, and lemon zest and whisk to blend.
Step 4
Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.
Step 5
Scrape the batter into the prepared pan. Bake for 40 to 45 minutes, or until the cake is golden brown and the center is firm to the touch.
Step 6
Meanwhile, to make the glaze: In a small bowl, whisk together the lemon juice and 1 tablespoon maple syrup until blended.
Step 7
Once the cake is out of the oven, place the cake, pan and all, on a cooling rack. While the cake is warm, use a pastry brush to brush the glaze over the top of the cake.
Step 8
Let the cake cool for at least 30 minutes. Carefully remove the outer piece from your springform pan.
Step 9
Spread yogurt evenly on top, then place strawberries and blueberries on top. Sprinkle with some additional lemon zest, then slice the cake with a sharp knife and serve! Store any remaining cake in the refrigerator, covered, for up to 4 days.
Step 10
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Chef's notes
Recipe adapted from the lemony almond-blueberry cake in my cookbook, and my almond cake with roasted strawberries and rhubarb on top.
You are going to have a much easier time getting the cake out of a springform pan, so I recommend using one. That said, you might be able to make this work in a 9″ cake pan.
Top this cake with any fresh fruit you’d like! You can also change the flavor by choosing honey instead of maple syrup, or using a different citrus fruit for the zest and glaze.
Use coconut whipped cream or almond butter instead of Greek yogurt to make it dairy free.
