A single layer, gluten free almond cake made with almond flour topped with fresh strawberries and sliced almonds.
This strawberry almond cake is a light, delicious gluten free dessert! It is made with almond flour and has no leaveners, so it's perfect for Passover as well as Easter.
6 egg whites, 6 egg yolks, almond flour, granulated sugar, salt, vanilla extract, almond extract, strawberries, sliced almonds, and powdered sugar.
First, beat the egg whites on medium-high speed with an electric hand mixer until soft peaks form. Set aside.
Beat the egg yolks, almond flour, sugar, salt, vanilla, and almond extract together in a separate bowl. The batter will be stiff like cookie dough.
Mix in the egg whites in 3 additions. On the last addition, switch to a rubber spatula to gently fold them in.
Pour the cake batter into a lined springform pan and top with sliced strawberries and almonds. Bake for 30-35 minutes.
Take the cake out of the oven and let it cool completely before dusting with powdered sugar and serving.
Dust the strawberry almond flour cake with powdered sugar, slice, and enjoy! Want to make this recipe? Check out the full instructions at:
dollopofdough.com
Everyday dessert recipes for the home baker.