Almond Cake with Berries and Cream This cake is beautiful, elegant, tad indulgent and supremely delicious. Pure brilliance if you ask me. It is my birthday month so I thought of making something for my birthday this year. There is so much talk about self care and self love, so this would be something lovely to to make my self and of course share because thats what we do.
With simple staple ingredients, this almond cake recipe is our go-to and has been featured on my insta and blog many times, it incorporates olive oil and ground almond, oat flour, which creates a simple, versatile, and deeply satisfying bake that’s perfect to celebrate any occasion or anytime a sweet indulgent craving strikes. Perfect for sharing with a crowd, this cake is naturally gluten and refined sugar-free for those with allergies and restrictions, meaning most of us can enjoy a slice(sorry not nut-free or vegan)).
Because of its versatility this recipe is bit of a blank canvas regardless of the season. Switch out the honey for maple syrup, add warm spices along with some apples or pears it makes a beautiful autumn dessert. My intentions is to enjoy this cake year round, as once a year is just not enough.
Ingredients
- Almond Flour
- Oat flour: you don’t have to buy oat flour, simply measure and grind in a food processor till you have a decent flour like consistency.
- E.V Olive Oil pick a good quality one, makes a huge difference
- Brown/coconut Sugar/honey or maple syrup choose any one
- Fresh Eggs
- Vanilla Extract
- Orange Blossom Water: very aromatic and amazing but leave it out if you can’t find it.
- Fresh summer berries
- Whipped cream, cream cheese and Greek yogurt : we’ll whip them to make and amazing cream to pair with the cake and berries.
Almond Cake with Berries and Cream
Equipment
- 9″ spring form baking dish
Ingredients
- 1 cup/150 grams ground almond flour
- 1 cup oat flour
- 3 large eggs at room temperature
- ½ cup coconut/brown sugar or honey/maple syrup- choose one
- 1 tbsp baking powder
- ½ cup e.v.olive oil
- ¼ tsp sea salt
- ½ tsp ground cardamom or cinnamon
- ½ cup sliced almonds
- fresh mixed berries like strawberry, blueberry, blackberry and raspberry
Cream
- ½ cup greek yogurt
- ½ cup whipping cream
- 2 tbsp cream cheese
- 1 tsp vanilla extract
- 1 tbsp sugar or honey
Instructions
- Preheat the oven to 325°F.
- grease and line a 9” spring-form cake pan with parchment paper. Mix the dry ingredients: almond flour, oat flour, baking powder, spices if using and salt into a large mixing bowl and whisk together. Be sure to break up any clumps.
- In a separate bowl, add the 3 whole eggs and beat on medium-high speed with a hand mixer or in the bowl of a standing mixer till the volume of the beaten eggs has increased, and the texture has gone from liquid to thick and foamy (like the foam of a cappuccino). The color will be light yellow (~ 5 minutes). Add the honey and olive oil into the foamy eggs and beat the mixture until thoroughly combined.
- Add half the sliced almonds to the batter. Fold the wet mixture into the dry ingredients with a silicone spatula till smooth and homogenous. Pour the batter into the prepared pan and sprinkle the remaining almond slices evenly on top.
- Bake for 30-40 minutes, until golden brown on top, firm, and a toothpick comes out clean or with a few crumbs.
- Let cool in the pan for 10 minutes before removing the cake. Enjoy with fresh berries and whipped cream (recipe follows).
Whipped Cream
- In the bowl of a small food processor add the cream. Run until soft peaks are formed. Add cream creese, vanilla, honey or sugar and pulse until smooth. Add the greek yogurt and pulse a couple more times until completely smooth and everything is well incorporated. Keep chilled and serve with the cake.
What a stunning cake, love those sliced almonds and berries.
Hi Rita, happy you liked the recipe. Thanks for stopping by.