Grain-free Fresh Berry Cake
Adapted from King Arthur Flour's Late Summer Berry Torte, this gluten free and grain-free version is loaded with fresh berries and a hint of almond. Almond flour tends to be heavier than all-purpose flour, therefore I've included weights as well as cup measurements. Weighing ingredients tends to be more accurate. Swerve may be substitute for the sugar with no sacrifice to the flavor. Nutritional values are for sugar.
Servings: 10 -12
Calories: 302kcal
Ingredients
- 1/2 cup butter softened
- 3/4 cup granulated sugar (swerve may be substituted for the sugar)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1/3 cup (3 1/4 ounces almond flour) sift before measuring to remove any clumps.
- 2 cups fresh berries
- 1/2 cup sliced almonds
- 2 Tablespoons sugar
Instructions
- Pre-heat oven to 350 degrees F. Lightly grease an 8" or 9" square or springform pan.
- Beat together softened butter, 3/4 cup sugar, baking powder, and salt until smooth.
- Add eggs, one at a time, until thoroughly combined. Add vanilla and almond extracts.
- Add flour and mix just until combined.
- Spread batter in the pan.
- Top with berries and sliced almonds. Sprinkle with 2 Tablespoons sugar.
- Bake at 350 degrees F. for 40-45 minutes, or until toothpick comes out clean. (The center will be somewhat moist).
- Serve with lightly sweetened whipped cream and fresh berries.
Nutrition
Calories: 302kcal | Carbohydrates: 26g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 159mg | Potassium: 113mg | Fiber: 3g | Sugar: 21g | Vitamin A: 370IU | Vitamin C: 0.7mg | Calcium: 76mg | Iron: 1.1mg