Almond Cake with Mixed Berries – Food and Wine, March 2015

Almond Cake with Mixed Berries

Hello, do you have a cake to make soon to take somewhere, or for yourself? Are you tired of very heavy winter things? Do you like almonds and berries? Than THIS is the cake for you!

It’s a very charming cake, made with almond flour, a bit of sugar, six eggs, and berries. It happens to be gluten free, if you’re into that sort of thing or make foods for people who are. It’s very simple, especially if you have an electric mixer. Christopher actually declared it “HIS FAVORITE CAKE,” so it’s likely to please people who like regular cake.

It is also a very forgiving cake, due to the scattering of berries on top. I cracked it right down the middle trying to get it off the springform pan, but the berries and powdered sugar topping nicely hid the crack.

The recipe, from Food and Wine, charmingly mentions that the recipe originated from a nice lady who lives in Fez and teaches cooking and makes it for her students for breakfast. This would be a nice cake to have for breakfast.

So! Stir together almond flour and baking soda. Throw six eggs and a cup of sugar together in a mixer and let it woosh for 10-12 minutes. Fold in half the flour, the berries, then the rest of the flour. Bake it.

The cake will fall down a little bit in the middle. That’s okay! That’s where rest of the berries go! Add them and cover it with powdered sugar. You’re done!

The recipe mentions serving it with creme fraiche, which I and my dining companions had never had before. It goes fantastically with this cake. If you have access to creme fraiche, get some to go with the cake. If not, whipped cream would do.

My only problem was with the recipe, which says “1 lb. of almond flour or 2 1/4 cups.” Those are absolutely not the same thing. One pound of almond flour is like…4.5 cups! The comments on the recipe recommended sticking with 2 and 1/4 cups, so I did, and so should you.

Almond Cake with Mixed Berries (Food and Wine, March 2015)


Baking spray
2 1/4 cups blanched almond flour
2 teaspoons baking powder
Pinch of kosher salt
1 pound mixed raspberries, blueberries and strawberries, or pitted fresh cherries
6 large eggs
1 cup granulated sugar
1 teaspoon rosewater (optional) (Note: I did not use rosewater)
Confectioners’ sugar, for dusting
Crème fraîche, for serving


  1. Preheat the oven to 325°. Lightly coat a 9-inch springform cake pan with baking spray and line the bottom with parchment paper.
  2. In a medium bowl, whisk the almond flour with the baking powder and salt. Set aside one-third of the berries in a small bowl for garnish.
  3. In a large bowl, using a handheld electric mixer, beat the eggs with the granulated sugar and rosewater, if using, at medium-high speed until very thick and glossy, about 12 minutes. Fold in the almond flour and the remaining berries in 3 alternating batches, ending with the almond flour, just until blended. Scrape the batter into the prepared pan and smooth the surface.
  4. Bake the cake for about 55 minutes, until a tester inserted in the center comes out clean. Transfer to a rack and let cool for 10 minutes. Unmold the cake and let cool completely.
  5. Top the cake with the reserved berries and dust with confectioners’ sugar. Serve with crème fraîche.