Strawberry Almond Cake
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Crafted with Passover and gluten-sensitive individuals in mind. Free from traditional leaveners and crafted with almond flour, this cake offers a delicious alternative for those seeking a gluten-free treat. Enhanced by the vibrant sweetness of strawberries, each bite bursts with a fresh, juicy punch of flavor that harmonizes beautifully with the delicate essence of almond extract and the satisfying crunch of sliced almonds.
Whether enjoyed during the Passover festivities or as a delightful springtime dessert, this cake promises a memorable culinary experience that celebrates the season’s bounty and the joys of indulgence.
Why You’ll Love This Recipe
- Gluten free. This cake is made with almond flour so it’s perfect for those with gluten sensitivities.
- Passover friendly. The cake is made without leaveners, so it’s a great dessert for Passover!
- Fresh strawberries. In-season strawberries add a bright, springy flavor that goes perfectly with the almond flour.
Strawberry Almond Cake
- Cook time:
- 30min
- Prep time:
- 10min
- Total time:
- 40min
- Servings:
- 10
Ingredients
- 6 Heinen's large cage free eggs, whites and yolks separated
- 2 ¼ cups (220g) super-fine almond flour
- 1 ½ cups (150g) Heinen's granulated sugar
- ½ tsp. salt
- ½ tsp. vanilla extract
- 2 tsp. almond extract
- 1 cup (140g) strawberries, sliced into quarters
- ½ cup (40g) Heinen's sliced almonds
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F/180°C and line a 9-inch springform pan with parchment paper. Set aside.
- In a clean mixing bowl, beat the egg whites on medium-high speed until stiff peaks form (about 4 minutes). Set aside.
- In a separate large mixing bowl, beat together the almond flour, sugar, salt, egg yolks, vanilla and almond extract on medium-low speed. The batter will be stiff.
- Beat in the whipped egg whites on low speed in 3 additions. When a few white streaks are left, switch to a rubber spatula and fold until the streaks disappear.
- Pour the cake batter into your prepared pan. Place the strawberries on top of the batter and sprinkle with the sliced almonds.
- Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Remove the cake from the oven. Let it cool in the pan for about 10 minutes, then run a butter knife or offset spatula around the edges to loosen the sides of the pan. Remove the ring of the springform pan, then let the cake cool completely before serving.
- Once completely cool, dust the cake with powdered sugar, slice, and enjoy!
