almond berry cake recipe

Almond Berry Cakes

Almond Berry Cakes
Summer’s coming to an end – make sure you enjoy those berries while you can get them! Why not some Almond Berry Cakes – they’re small enough so everyone can have one, light and fluffy and great with ice cream!

And YES – these are gluten free 🙂

Ingredients

  • 2 cups almond flour (7 ounces)
  • 2 cups confectioners’ sugar
  • 2/3 cup gluten free flour mixture*
  • 1/2 cup unsalted butter, softened
  • 5 large eggs, at room temperature
  • 2 tablespoons spiced rum
  • 2 cups fresh berries of your choice – cleaned and dried

*I used 1/3 cup Expandex and 1/3 cups of rice flour – gluten full use 2/3 all-purpose flour

Directions

  1. Preheat the oven to 350.
  2. Grease eight shallow 4 1/2 -inch ramekins or foil tart pans. Set them on 2 baking sheets.
  3. In a bowl, sift the almond flour with the confectioners’ sugar and flour mixture
  4. In a large bowl, beat the butter until creamy. On low speed, gradually beat in half of the dry ingredients.
  5. Beat in 1 egg, then beat in one-fifth of the remaining dry ingredients; repeat until all the eggs and dry ingredients are incorporated.
  6. Add the rum and beat at medium speed for 2 minutes.
  7. Spoon the batter into the prepared ramekins, spreading it evenly. Sprinkle the berries on top.
  8. Bake the cakes in the upper and lower thirds of the oven for about 30 minutes, or until golden and firm.
  9. Let the cakes cool slightly. Unmold and serve warm or at room temperature.

We enjoyed these with a couple scoops of vanilla ice cream! yummmmm!

Almond Berry Cakes

Almond Berry Cakes

Ingredients

  • 2 cups almond flour (7 ounces)
  • 2 cups confectioners' sugar
  • 2/3 cup gluten free flour mixture*
  • 1/2 cup unsalted butter, softened
  • 5 large eggs, at room temperature
  • 2 tablespoons spiced rum
  • 2 cups fresh berries of your choice - cleaned and dried

Instructions

  1. Preheat the oven to 350
  2. Grease eight shallow 4 1/2 -inch ramekins or foil tart pans. Set them on 2 baking sheets.
  3. In a bowl, sift the almond flour with the confectioners' sugar and flour mixture
  4. In a large bowl, beat the butter until creamy. On low speed, gradually beat in half of the dry ingredients.
  5. Beat in 1 egg, then beat in one-fifth of the remaining dry ingredients; repeat until all the eggs and dry ingredients are incorporated.
  6. Add the rum and beat at medium speed for 2 minutes.
  7. Spoon the batter into the prepared ramekins, spreading it evenly. Sprinkle the berries on top.
  8. Bake the cakes in the upper and lower thirds of the oven for about 30 minutes, or until golden and firm.
  9. Let the cakes cool slightly. Unmold and serve warm or at room temperature.
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