Gluten Free - STRAWBERRY ALMOND CAKE

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Ingredients


  • 4 Eggs, at room temperature
  • 1 pinch Salt
  • 200 gr Almond Meal, or Ground Almonds
  • 60 gr Brown Sugar
  • 100 gr Unsalted Butter
  • 1 teasp. Vanilla Extract, Optional
  • 200 gr Fresh Strawberries

Instructions


  1. Preheat your oven on 170°C.
  2. Separate the Egg Whites and Yolks in two bowls. Set the bowl with the Egg Whites aside.
  3. Melt the Butter in the microwave and set aside to cool. 
  4. Add the Sugar to the Egg Yolks and beat until creamy and frothy. 
  5. When cool, add the Melted Butter and Vanilla Extract (if wanted) and mix well.
  6. Add the Almond Meal to the batter and incorporate it with a spatula.
  7. Whip the Egg Whites with the Pinch of Salt until hard peaks form. Use a hand mixer if you do not have the muscles required to beat the egg whites into a meringue (like me...).
  8. Gradually incorporate the Meringue (Egg White) into the first batter and gently fold it in with the spatula.
  9. It is easier to incorporate the Meringue in 3 or 4 times, but try not to over work the batter or you risk breaking the meringue.
  10. Pour the cake batter into a round baking tin (preferably with removable bottom).
  11. Cut the Strawberries in half and place on top of the cake in your preferred pattern.
  12. Bake for 20 to 30 minutes, or until a knife comes out dry when you stick it in the cake.
Source of STRAWBERRY ALMOND CAKE Recipe @ thefoodiejourney.com
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