Spanish Almond Cake with Berries

An overhead shot of an almond cake with two slices cut from it with berries and yogurt

4.50 from 8 votes

Spanish-inspired Almond Cake is a simple gluten-free cake. Served with yogurt and berries for a light and refreshing dessert!

Prep Time15

Cook Time30

Resting Time30

Total Time1 15

Course: Dessert

Cuisine: Spanish

Keyword: Almond Flour, Cake, Dessert, Lemon Cake, Spanish Recipes

Servings: slices

Calories: 183kcal

Author: Alisa Infanti

Equipment

Stove
Large Mixing Bowl
Medium Mixing Bowl
Measuring Cups
Measuring Spoons
Small Bowl
whisk
Basting Brush
9" springform pan
Cooking Rack
Small sieve

Ingredients

2 cups Almond flour firmly packed
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
¼ tsp ground cinnamon
4 eggs
⅔ cup honey or maple syrup
¼ cup grapeseed oil or extra virgin olive oil
2 tsp grated lemon zest
2 tbsp lemon juice
1 tbsp honey
⅓ cup slivered almonds
2 tbsp powdered sugar
1 cup plain Greek yogurt
1 ½ cup mixed berries

Instructions

Preheat oven to 325F. Grease a 9" spring form pan and dust with the tsp of almond flour.
In a large bowl combine the almond flour, baking soda, baking powder, cinnamon and salt. Mix well.
In a medium bowl whisk the eggs until the yolks and egg whites are combined. Add the oil, honey and lemon zest and whisk well to blend. Pour into the almond flour mixture and mix to combine and to remove any lumps.
Pour into the prepared springform pan and bake for 30 minutes until a toothpick inserted in the centre....
While the cake is cooking place the slivered almond in a pan and brown slightly on medium heat.
In a small bowl mix together the tablespoon of honey and lemon juice.
When cake is baked remove from the oven and let rest on a cooling rack in it's pan for 30 minutes to cool. While cooling use a basting brush to gently dab the entire top of the cake with the glaze.
Then add the almonds to the top of the cake once glazed and very gently press down so the almonds stick to the honey mixture. They will still be a little loose.
When the cake is completely cooled. Dust with the powdered sugar.
Serve with the yogurt and berries on the side or spread the yogurt over the centre of the cake and top with the berries before serving. Dust with more icing sugar if you like.

Notes

Storage:

Store in a tightly sealed container or covered cake plate for up to 5 days. This cake freezes very well when tightly wrapped for up to 3 months. Make sure to freeze the gluten-free almond cake before dusting it with the icing sugar.

Nutrition