Almond cake with berries

8-10 servings (depending on your baking form); 15 min preparation; 55 min baking time.

Let me start by saying how good almond flour is for your body. It is often used in low-carbs desserts. It contains unsaturated fats, which similar to olive oil, keeps you away from heart diseases. Furthermore, this type flour contains valuable proteins, vitamin A en magnesium.

It has been awhile since I’ve made a cake with almond flour, so I decided to experiment with it. If you want to prepare a gluten-free dessert, you can always use ground almonds. Just remember that this flower is heavier than the plain kind, so it will need a little bit more leavening agent as baking soda or powder.

The end result will look like a cake with plain flour, but you will smell and taste the almond essence. Just remember, if you have any nuts allergies, don’t try this at home! For the rest of us, just stick to one or two pieces even if you can’t stay away from it. So let’s bake!


  • 300 g almond flour (*for gluten-free dessert, use only almond flour)
  • 150 g plain flour
  • 1 cup sugar
  • 6 eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 200 g mixed berries (I used blue- and strawberries)
  • pinch of salt
  • 2 tsp baking powder
  • crème freiche  (optional)
  • baking paper



Preheat the oven to 160 degrees C/320 degrees F. Cover a spring form or oven dish with baking paper. It will help you remove the cake easily from the form.

In a large bowl mix almond flour, plain flour, baking powder and salt. In another bowl, mix the sugar and eggs until smooth. You can use a handheld mixer or a whisk to mix the wet ingredients. I went the old-fashioned way and mixed it by hand with a whisk. Add the lemon zest and the vanilla extract.

Add the wet ingredients to the flour mixture. Blend well and make sure that there are no lumps. When the mixture becomes homogeneous, add the berries carefully. Use a spatula so that they stay whole. If you want to decorate your cake, leave 1/3 of the berries aside.

Bake in the preheated oven for 55 minutes or until the toothpick comes clean. Let the cake to cool. Serve with whipped cream or crème freîche. Enjoy!

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