Almond Snacking Cake with Berries

Preheat an oven to 350°F (180°C). Butter the bottom and sides of a 9-inch (23-cm) round cake pan.

In a medium bowl, stir together the almond flour, all-purpose flour, baking powder and salt; set aside.

In a large bowl, using an electric mixer, beat together the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition just until incorporated. Add the lemon zest and juice and vanilla and beat until well mixed. The mixture might look curdled, but that is okay. On low speed, slowly add the flour mixture and beat just until combined, stopping the mixer to scrape down the sides and along the bottom of the bowl with a rubber spatula as needed. Do not overmix. Using the rubber spatula, fold in the berries.

Pour the batter into the prepared pan. Bake the cake until the top is puffed up in the center and golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Transfer the pan to a wire rack and let the cake cool completely in the pan. Run a small knife along the inside edge of the pan to loosen the cake and invert the cake onto the rack.

This cake is so yummy that it doesn’t need frosting. If you like, dust the top with confectioners’ sugar. Cut into slices and accompany each serving with a dollop of whipped crème fraîche and a spoonful of berries. Serves 8.

Adapted from Entertaining with Charm by Eden Passante (Weldon Owen, 2024)