0 from 15 votes
Berry Cake
Makes four servings
Preparation time: 30 minutes Baking time: 1 hour 30 minutes Total time: 2 hours
Prep Time
30 mins
Cook Time
1 hr 30 mins
Servings: 8 1/8 cake
Calories: 243 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups mixed berries frozen or fresh
- 6 1/2 Tbsp unsalted butter plus more to grease the pan
- 4 egg whites
- 3/4 cup granulated sugar
- 2/3 cup almond flour
- 1/3 cup all-purpose flour plus more to dust the pan
- 1/2 tsp vanilla extract
- 1 pinch of salt
- powdered sugar for topping
Instructions
- Preheat the oven to 350 F.
- Line the bottom of a 6-inch round cake pan with parchment paper, grease the pan with butter, and then dust it lightly with flour.
- In a medium bowl, mix together the almond flour, the all-purpose flour, and the sugar. Set aside.
- In a smaller bowl, beat the egg whites and a pinch of salt together until they reach stiff peaks. Then, gently fold the whipped egg whites into the flour and sugar mixture. Set aside.
- In a small saucepan, over medium heat, melt and brown the butter. Once the butter is golden brown, slightly frothy, and obtains a nutty aroma, remove it from the heat immediately. Cool the butter for a couple of minutes then stir in the vanilla extract. Gently mix the butter mixture into the previous batter until it is homogeneous.
- Pour the batter into the prepared cake pan.
- If you are using fresh berries, wash and dry them well. If you are using frozen berries, there is no need to wash them.
- Evenly place the fresh or frozen berries on top of the batter in the pan.
- Bake the cake for 75 to 90 minutes. To check the doneness of the cake, insert a toothpick in the center of the cake, there should not be any liquid batter on the toothpick, but it should have some residue. Make sure not to overbake it!
- Once the cake is baked, let it cool for 20-30 minutes and carefully remove it from the baking pan. Transfer the cake onto a serving platter and dust the cake with powdered sugar. Then, serve.
Cup of Yum
Notes
- For best results, use metric measure and weigh the ingredients in grams using a kitchen scale.
Nutrition Information
Calories
243kcal
(12%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
32mg
(1%)
Potassium
51mg
(1%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
296IU
(6%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 81/8 cake
Amount Per Serving
Calories 243
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 32mg | 1% |
| Potassium | 51mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.