A light and spongy cake that’s delicious with heaps of berries, honey, and freshly whipped cream on top. Adapted from "Gourmet Magazine," 1994. butter for greasing, flour, whole almonds, sugar, egg yolks, whole milk, vanilla, almond extract, salt, whites, berries, whipped cream cvt

Ingredients

1	tsp butter for greasing pan (check quantity)
1/2	cup all-purpose flour, plus additional for dusting pan
1	cup whole almonds, with skins
2/3	cup sugar
4	large egg yolks
3	tbs. whole milk
3/4	tsp. vanilla
1/4	tsp. almond extract
1/4	tsp. salt
2	large egg whites
2	pints fresh berries
1	cup freshly whipped cream (check quantity)

Directions

1. Preheat oven to 400°F. Generously butter a 9 x 2-inch round cake pan and dust with flour.
   
   
2. Pulse almonds with 1/3 cup sugar in a food processor until finely ground. Transfer mixture to a large bowl and add yolks, flour
   
   
3. (1/2 cup), milk, vanilla, almond extract, and salt, whisking until combined (batter will be thick). Beat whites with a pinch of salt until they hold soft peaks.
   
   
4. Add remaining 1/3 cup sugar, a little at a time, until whites hold stiff, glossy peaks. Fold whites in gently but thoroughly.
   
   
5. Pour batter into cake pan and bake until cake is springy to the touch and a wooden skewer inserted in center comes out clean,
   
   
6. 18-20 min. Cool on a rack (flip it out after 5 min). Serve cake right-side up on a platter and dust with powdered sugar. Mix fresh berries with honey and place on top. Finish with a big dollop of whipped cream.
   
   

Categories

Berries, Dairy, Eggs, Nuts, Dessert, American, Fourth of July, Bake, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium High in vitamin C

Bad points High in cholesterol Very high in sugar Contains alcohol