Almond Flour Cake with Strawberry Sauce

Almond Flour Cake with Strawberry Sauce
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This yummy cake is the perfect host for a fresh summer strawberry sauce. Not too sweet, it's nutty flavor will please everyone at your table. The cake also works well as a base for Strawberry Shortcake
Servings Prep Time
8 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
25 minutes
Almond Flour Cake with Strawberry Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This yummy cake is the perfect host for a fresh summer strawberry sauce. Not too sweet, it's nutty flavor will please everyone at your table. The cake also works well as a base for Strawberry Shortcake
Servings Prep Time
8 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
25 minutes
Ingredients
The Almond Flour Cake
The Strawberry Sauce
Servings: people
Units:
Instructions
Make the Almond Flour Cake
  1. Preheat the oven 350 degrees and coat an 8" cake pan with cooking spray
  2. Separate the egg yolks and eggs whites in two large bowls
  3. Add the sugar and vanilla to the egg yolks
  4. Using a hand beater, beat the egg yolk mixture on high until it's well combined, a little lighter in color and increased a little in volume - about 3 minutes
  5. With clean, dry beaters beat the egg whites on high until stiff peaks form
  6. Add the almond flour, coconut flour, baking powder and salt to a large bowl. If you don't have coconut flour, just leave it out - it adds a nice flavor, but isn't necessary
  7. Mix to combine the dry ingredients
  8. Add the dry ingredients to the egg yolk mixture.
  9. Mix until it has all combined into a dense batter
  10. Fold in the beaten egg whites half a cup at a time
  11. Gently mix until all the egg whites have combined into a nice, smooth batter and add it to the prepared pan
  12. Bake the cake until it's golden brown and a toothpick tester comes out clean - between 20 and 30 minutes
Make the Strawberry Sauce
  1. While the cake is baking grab about 1 1/2 cups of fresh or frozen strawberries. The fresher, the better for this sauce - I often buy a bunch at the farmer's market and freeze them
  2. Slice the strawberries
  3. Zest the lemon with a Microplane or peeler, and set the zest aside
  4. Add the sliced strawberries to a small saucepan along with the maple syrup (or sugar) and the juice of the lemon
  5. Bring the mixture to a boil, reduce the heat and simmer until thickened - about 20 minutes. It will smell amazing!
  6. Taste and make any needed adjustments - you can add more sugar or lemon juice as you like. Let the sauce cool and refrigerate any you don't use for up to a week
  7. Serve with the Almond Flour Cake and a sprinkle of lemon zest and enjoy this celebration of summer! The sauce is great on ice cream too.
Recipe Notes

The cake is adapted from a King Arthur Flour recipe

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