Berry Almond Cake with Greek Yogurt Frosting
Ingredients
The Almond Cake
-
5
eggs
separated and room temperature
-
¾
cup
raw sugar, divided
-
2–3
Tablespoons
mashed berries (e.g., raspberry, strawberries, or blackberries)
-
1
Tablespoon
Greek yogurt (optional)
-
1–½
cup
blanched almond flour
-
1
teaspoon
baking powder
-
1
teaspoon
white vinegar
-
1
teaspoon
vanilla extract
-
¼
teaspoon
kosher salt
The Yogurt Frosting
-
1
cup
plain 2% or 5% Greek yogurt
-
1
Tablespoon
unsalted butter or refined coconut oil (softened)
-
½
cup
powdered sugar or sugar free powdered sugar
-
2
Tablespoons
strawberry preserves or natural food coloring
-
to taste
sliced strawberries, raspberries, or blackberries for topping
-
to taste
powdered sugar or sugar substitute for sprinkling
Instructions
- Preheat the oven to 350°F and prepare an 8-inch springform cake tin.
- In a large bowl, beat the egg yolks, ⅓ cup of sugar, and mashed berries until smooth.
- In a separate bowl, mix the almond flour and baking powder, then combine with the egg yolk mixture to form a thick batter.
- Whisk the egg whites in a clean bowl until stiff peaks form, gradually adding the remaining sugar.
- Fold the almond flour mixture into the egg whites carefully.
- Pour the batter into the prepared cake tin and bake for 20 minutes, then rotate and bake for an additional 8-12 minutes until a toothpick comes out clean.
- Allow the cake to cool on a rack.
- While cooling, prepare the yogurt frosting by beating together the yogurt and butter, then gradually add powdered sugar, preserves, and extract until fluffy.
- Once the cake is cool, release it from the springform pan and spread the frosting on top, garnishing with fresh berries and optional powdered sugar.
Nutrition Facts (estimated)
Servings
8
Calories
253
Total fat
13.7g
Total carbohydrates
20.3g
Total protein
11.1g
Sodium
98.2mg
Cholesterol
118.8mg
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