Almond Cake with Lemon and Berries

  • 4 large egg yolks
  • 5 tsp lemon zest
  • ½ tsp cinnamon
  • 8 Tbsp sugar
  • 1 ½ cups almond flour
  • 4 large egg whites
  • 1 cup fresh strawberries
  • 1 cup fresh blackberries
  • salt

Prepare a 9 inch cake pan or springform pan, grease both bottom and sides well.

Cut out a piece of wax or parchment paper to fit the bottom of the pan. Grease the paper.

  1. Preheat oven to 375 F

  2. Beat egg yolks, zest, cinnamon and 2 Tbsp sugar in mixer.

  3. Stir in almond flour mixed with 2 Tbsp sugar.

  4. Beat egg whites, pinch of salt, and 4 Tbsp sugar until soft peaks form.

  5. Blend a large spoonful of the egg white mixture into the almond mixture with a spatula - it will be stiff at first - keep adding until all of the whites are folded in.

  6. Pour into prepared pan.

  7. Bake for 35 minutes until tester comes out clean.

  8. Cool in pan, and un-mold onto serving platter, dust with powdered sugar and garnish with berries.