Strawberry Almond Cake
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.
Megan Weimar of Dollop of Dough
Megan Weimar of Dollop of Dough
Recipe - Heinen's of Rocky River
Strawberry Almond Cake
Prep Time10 Minutes
Servings10
Cook Time28 Minutes
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
Directions
- 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!
10 minutes
Prep Time
28 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Heinen's Grade A Jumbo White Eggs, 12 Each
$4.59$0.38 each
Blue Diamond Almond Flour, Finely-Sifted Almond Flour, 16 Ounce
$10.69$0.67/oz
Chobani Yogurt, Zero Sugar, Vanilla Flavor, 5.3 Ounce
$1.79$0.34/oz
Chocolate Chip Sea Salt Cookie, 4 Each
$5.79$1.45 each
Flavorganics Vanilla Extract, Organic, 2 Ounce
$7.99$4.00/oz
McCormick Pure Almond Extract, 2 Ounce
$5.39$2.70/oz
Strawberries, 16 Ounce
$3.99$0.25/oz
Wholesome Pantry Original Almond Milk Unsweetened, 64 Ounce
$3.39$0.05/oz
Bowl & Basket Powdered Sugar, 32 Ounce
$3.49$0.11/oz
Directions
- 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!