I do like cake from time to time, but really don’t enjoy the gluten, grains, and typical over sweetness. I was so delighted when I found this recipe that is low in sugar and high in protein. I was surprised at the number of eggs but absolutely loved the flavor and lightness in texture. I cut back on the sugar in the original recipe and added more blueberries. It turned out perfectly delicious.
It’s the end of the berry season here in northern California so take advantage of the last of the flavorful blueberries as we’ll soon be moving into apples and oranges to enjoy the fall flavors.
Hope you enjoy it!
Blueberry almond cake
3 cups almond flour
8 large eggs, room temp, separated into yolks and whites
½ cup sugar
1 tsp baking powder
1 Tbsp vanilla extract
1 Tbsp lemon zest
1/3 cup sliced almonds
1 cup fresh blueberries
plain Greek yogurt for garnish
fresh blueberries for garnish
Directions
Preheat oven 350 degrees
Coat 9-inch cake pan with coconut oil spray and line bottom with parchment paper.
In large mixing bowl, combine flour, egg yolks, sugar, baking powder, extract, zest. Mix well.
In another bowl, beat egg whites until stiff peaks form.
Whisk half the egg whites into cake batter, mix well.
Fold in remaining egg whites and complete mixing.
Pour the batter into the cake pan and top with slicked almonds and blueberries.
Bake the cake for 35-45 minutes or until the top is golden and a small knife inserted in the middle comes out clean.
Remove the cake from the oven and let cool for 15 minutes. Carefully invert onto a plate and serve with yogurt and berries on the side.
If you have any questions, or need help, I’m here to support you.
