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This gluten-free Strawberry Berry Almond Cake is perfect for summer. It's made with fresh local berries and my year-round favorite Bob's Red Mill Almond Flour. The cake takes less than 25 minutes to make and when it's done you have a delicious cake.
Why This Cake Tastes So Good
This recipe is based on my recipe for Spanish Almond Cake. Something I learned to make on a trip to Spain. The use of almond flour instead of flour produces in incredibly moist and tender cake with a crunchy topping made of almonds and turbinado sugar. The strawberries add a nice fruity and slightly tart flavor to the cake and it goes perfectly with a dollop of whipped cream and even more strawberries.
Why Use Bob's Red Mill Almond Flour
I love using Bob's Red Mill Superfine Almond Flour because of the quality and the consistency. It's all-natural product with no fillers. The flour is made with California grown almonds. In addition there are no large pieces that mess up your baking because it's ground to fine consistency that is perfect for all my baking. If you want more ideas for using almond flour check out my recipe for Orange and Chocolate Almond Tart.
Ingredients for the Strawberry Almond Cake
The main ingredients for the cake are almond flour, granulated sugar and eggs. Because they're equal portions (250 grams each), it's easy to adjust this recipe to make a smaller cake or a slightly larger cake for a party.
The ingredients for this cake are:
- Bob's Red Mill Superfine Almond Flour. Almond flour is the main flavor component, but also provides the fat and structure for this cake.
- Granulated Sugar. The sugar provides sweetness and moisture. This is a very sweet cake and so good.
- Whole Eggs. The egg yolks provide fat and the egg whipped whites help the cake rise as it bakes
- Lemon Zest. The floral and citrusy taste of the lemon zest tastes great with the almonds and strawberries.
- Fresh Strawberries. Fresh locals are a combination of sweet and tart in this recipe and offer a nice contrast with the sweet almond cake.
- Baking Powder. Baking powder provides chemical leavening and extra lift to this cake.
- Kosher Salt. The salt enhances the flavor of the other ingredients.
Normally for this almond cake I don't use baking powder. The whipped egg whites provide the lift for this cake. But I added the baking powder because of the weight of the strawberries and to ensure that the cake still rose under the weight of the strawberries.
How to Make This Cake
Start by slicing the strawberries. Set them aside in a single layer and let them dry out a little. The best strawberries for this recipe are Albion because they give off they least amount of moisture. Local strawberries are the best for this recipe because they have the most flavor.
Start by separating the eggs and placing the egg yolks in one bowl and the egg whites in another.
Whisk the egg yolks and then add the sugar and whisk together until the mixture is fluid and lighter in color. Initially the batter will be stiff but as you continue to whisk it will become more fluid.
Add the almond flour and use a silicone spatula to combine the ingredients. The batter will be stiff, almost like cookie dough.
In a separate bowl whip the egg whites with a handheld mixer on medium speed until soft peaks have formed. Add the egg whites in three batches. The batter will be stiff, but continue to gently fold the egg whites into the batter.
By the time you add the third batch of egg whites to the batter, it will be fluid and very pourable. Scrape the batter into the prepared pan. Arrange the sliced strawberries on top in a single layer. Sprinkle with the turbinado sugar. Spread the toasted almonds on top, and sprinkle the remaining sugar on top.
Bake the cake until the center is about 202°F in the center. Remove the cake from the oven and let it cool in the pan for 10 minutes. Remove the sides of the pan and let the cake completely cool before slicing.
Serve the cake with more sliced strawberries and whipped cream.
Pro Tips for Making This Recipe
- Use room-temperature eggs for this recipe. If you store your almond flour in the refrigerator let it come to room temperature (68-70°F).
- Make sure you weigh your eggs and that you have 100 grams of egg yolks. Egg yolks can vary in size so you may need to add one additional egg yolk if you have less than 95 grams.
- Whip the eggs whites on medium speed. Whipping them on medium speed will produce more stable air bubbles and will produce a better rise in the oven.
- Sift the almond flour to remove lumps and aerate the flour.
Recipe - Frequently Asked Questions
Store the cake for 1 day at room temperature and for up to 1 week in the refrigerator. This cake also freezes well. Slice the cake and wrap each piece individually.
I haven't tried this with other berries. The strawberries work because you can slice them and spread the weight across the surface of the cake. Thinly sliced peaches or apricots may work.
You should definitely make this amazing almond cake. It's a delicious gluten-free cake with a flavor boost from fresh local strawberries. Please leave a comment below if you have questions or if you made this cake. If you take a picture and post it to Instagram tag me @bakesbybrownsugar and #bakesbybrownsugar. I look forward to seeing your versions of this wonderful cake. And as always I'm happy to answer your questions.
More Summer Berry Recipes
I love this time of year with all the fresh berries. If you're looking for more ideas for using the summer bounty check out these recipes.
Strawberry Almond Cake
- 1 1/4 cups (250 grams) granulated sugar
- 5 (250 grams) large eggs separated, room temperature
- 2 teaspoons lemon zest 1 or 2 medium lemons
- 1/2 teaspoon kosher salt
- 2 1/4 cups (250 grams) Bob’s Red Mill almond flour
- 2 teaspoons baking powder
- 5 ounces (150 grams) fresh strawberries
- 1/2 cup (48 grams) blanched sliced almonds toasted
- 3 tablespoons (37 grams) turbinado sugar
- Preheat oven to 350°F. Butter and flour a 9-inch cake pan and line it with parchment paper. Measure and weigh all the ingredients before starting this recipe.
- Sift the almond flour to remove the lumps. Add the kosher salt and baking powder to the almond flour and whisk for 30 seconds to combine.
- Place the sugar in a large mixing bowl. Zest the lemons directly into the sugar and use your fingers to rub the zest into the sugar. Add the egg yolks, to the sugar mixture, and whisk vigorously until the sugar is dissolved, about 60-90 seconds. Add the almond flour and use a spatula to incorporate into the wet ingredients. The batter will be very stiff.
- In a clean bowl, beat the egg whites on medium speed until soft peaks form, about 4 minutes. Incorporate the whipped egg whites in three batches to the almond batter. er. The batter will be stiff, incorporate the egg whites by folding the batter from the bottom of the bowl until the egg whites are fully mixed in and no white streaks remain.
- Scrape the batter into the pan. Use an offset spatula to smooth and even out the batter.
- Quickly place the strawberries on top of the batter. Sprinkle 1 tablespoon of turbinado sugar across the strawberries. Spread the sliced almonds across the top of the strawberries and then sprinkle the remaining turbinado sugar over the almonds.
- Place the cake in the oven and bake for 35-40 minutes until the center of the cake is done. Use a cake skewer to taste for doneness. It is okay if a few crumbs cling to the skewer. The internal temperature should be about 202°F.
- Remove the cake from the oven and use a cake spatula to loosen the cake from the sides of the pan and allow it to cool in the pan for 15 minutes. Remove the ring from the springform pan and allow the cake to completely cool before serving.
- Serve it with whipped cream or fresh fruit or both.
Storing the Cake
- Store the cake in a cake container at room temperature for 1 day and for 7 days in the refrigerator. This cake also freezes well. Cut the cake into individual slices, wrap each one in plastic and store in the freezer.