Almond Cake with Berries and Cream
| Nonstick vegetable oil spray | |
| 3/4 | cup plus 1 tablespoon powdered sugar |
| 2 | large eggs |
| 1 | large egg white |
| 1 | teaspoon finely grated lemon peel |
| 1 | teaspoon finely grated orange peel |
| 3/4 | cup plus 2 tablespoons almond flour or almond meal |
| 1/2 | teaspoon ground cinnamon |
| 3/4 | cup chilled whipping cream |
| 1/2 | teaspoon vanilla extract |
| 1½ | cups assorted fresh berries (raspberries and blackberries) |
Preheat oven to 350°F.
Spray 8-inch round cake pan with 1 ½ -inch-high sides with nonstick spray.
Line bottom with parchment paper round.
Place 3/4 cup powdered sugar and next 4 ingredients in bowl of stand mixer.
Beat until light and fluffy, about 5 minutes.
Gently fold in almond flour and cinnamon; do not overmix or batter will deflate.
Transfer batter to prepared pan.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 24 minutes.
Cool cake completely in pan on rack.
Invert cake onto plate.
Carefully peel off parchment paper.
Beat cream, vanilla, and remaining 1 tablespoon powdered sugar in medium bowl until peaks form.
Spread whipped cream atop cake.
Scatter berries over whipped cream and serve.
6 Servings
Naman’s Catering has been the Premier Caterer for the Gulf Coast for over 20 years, serving Mobile County, Baldwin County, and Mississippi Gulf Coast.
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