Blackberry Almond Cake
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Ingredients
*Almond Flour *Baking Powder *Kosher Salt *Eggs *Sugar *Blackberries *Lemon Zest *Powdered Sugar
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Using a hand mixer, whip egg whites to stiff peaks. Set aside.
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In large bowl, cream together egg yolks and sugar until thick and lightened in color.
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Add almond flour, baking powder, and kosher salt to the egg and sugar mixture.
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The dough will be very thick at this point.
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Fold the whipped egg whites in 1/4 at time until fully incorporated.
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Avoid overmixing the batter. You want the egg whites to still have air in them to lift the cake.
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Fold in the blackberries and lemon zest just until combined.
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Transfer the cake batter to a greased and lined springform pan.
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Bake until the top is golden brown and the center is firm to the touch, 30 to 35 minutes.
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Allow the cake to cool and then dust the top with powered sugar.
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Serve as is with coffee or tea. It can also be served with whipped cream or ice cream.
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Hello! I'm Alicia, the recipe developer and writer behind This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!
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