This truly is a delicious and gluten free cake. Easy to make - moist - not overly sweet - wonderful favor, just delish - delish! The recipe was found on King Arthur Flour website with lovely detailed pictures. The one thing I did different with this recipe was added raspberries with strawberries (not enough strawberries). Other fruit definitely can be used and I'm sure just as delish, though I'm not sure on blueberries, to round- lol. Lastly, I didn't use whipped whole cream I used coconut cream!
Almond Strawberry - (Raspberry) Cake
You will need:
4 large eggs, separated
1/2 cup + 2 Tbsp sugar, divided
1 tsp vanilla extract
1 1/4 cups almond flour
1 tbsp coconut flour*
1 tsp baking powder
1/4 tsp salt
1 1/2 - 2 cups sliced strawberries, for topping
*Replace the 1 -tbsp coconut flour with 1/4 cup almond flour, if you desire, not everyone as it - though readily available in most grocers.
Preheat the oven to 350 degrees F. Lightly grease an 8" round pan with butter, or other, making sure it's on sides also. Sprinkle 2 tbsp of the sugar listed in the ingredients into the bottom of the pan.
In large mixing bowl, beat together the egg yolks, 1/4 cup of the sugar and the vanilla until smooth.
Using an electric mixer or stand mixer or by hand in a copper bowl like "Laura Calder;" whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/4 cup sugar and set aside. (I made the mistake of being over zealous - putting the sugar in at the start - it turned out, though the process might have taken a bit longer. :)
Whisk together the dry ingredients - flours, baking powder and salt - and add to the egg yolks. Stir together forming a thick dough.
Fold in the egg whites, 1/2 cup at a time, incorporation them fully between each addition. The final addition should result in a smooth, fluffy batter.
Pour the cake bater into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 5 minutes. run a knife around the edge of the pan to loosen the sides, and then turn the cake out onto a serving plate.
Allow the cake to cool fully before topping with strawberries, or the fruit of your choice.
Yields: 8-12 servings
And don't forget the TOPPING! Enjoy~