Almond Cake
Recipe from Skinnytaste
Ingredients
- 3 large eggs, whites and yolks separated, at room temperature
- 3 additional large egg whites, at room temperature
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- 2 cups almond flour or almond meal (200 grams)
- 1 cup mixed berries
- Powdered sugar, for dusting (optional)
- Nonstick cooking spray
Method
- Position a rack in the center of the oven and heat it to 350°F. Coat a 9-inch springform pan with cooking spray and line the bottom with parchment.
- Set aside 2 tablespoons of the sugar. Whisk the egg yolks with the remaining sugar for about 1 minute, until lighter in color. Whisk in the vanilla and salt.
- Beat all 6 egg whites on medium speed until opaque and fluffy, about 1 minute. Gradually add the reserved sugar and continue beating until medium peaks form.
- Stir one-quarter of the whipped whites into the yolk mixture. Add the remaining whites and half the almond flour, folding gently. When only a few white streaks remain, fold in the rest of the almond flour.
- Transfer the batter to the pan. Bake for about 35 minutes, until golden and springy when lightly pressed.
- Cool on a rack for 5 minutes. Loosen the edges, remove the pan and parchment, turn the cake upright, and let it finish cooling.
- Dust with powdered sugar if desired and serve with the berries.