Almond Cake with Blackberries


*Almond Flour *Baking Powder *Kosher Salt *Eggs *Sugar *Blackberries *Lemon Zest *Powdered Sugar

Using a hand mixer, whip egg whites to stiff peaks. Set aside.

In large bowl, cream together egg yolks and sugar until thick and lightened in color.

Add almond flour, baking powder, and kosher salt to the egg and sugar mixture.

The dough will be very thick at this point.

Fold the whipped egg whites in 1/4 at time until fully incorporated.

Avoid overmixing the batter. You want the egg whites to still have air in them to lift the cake.

Fold in the blackberries and lemon zest just until combined.

Transfer the cake batter to a greased and lined springform pan.

Bake until the top is golden brown and the center is firm to the touch, 30 to 35 minutes.

Allow the cake to cool and then dust the top with powered sugar.

Serve as is with coffee or tea. It can also be served with whipped cream or ice cream.

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