The only changes I made to her original recipe was cutting back the sugar and using less egg yolks. The results were fabulous, and this cake is amazing. It stays moist for days!
Slightly Adapted from: Baking Chez Moi
Servings: 12 • Size: 1/12th • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 179 • Fat: 11 g • Carb: 17 g • Fiber: 3 g • Protein: 7 g • Sugar: 13 g
Sodium: 39 mg (without salt) • Cholest: 47 mg
- 3 large eggs, separated, at room temperature
- 3 large egg whites, at room temperature
- 2/3 cup sugar
- 1 tsp pure vanilla extract
- pinch fine sea salt
- 2 cups (200 grams) almond flour or almond meal
- 1 cup mixed berries
- powdered sugar, for dusting (optional)
Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-inch springform pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free).
In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract, and set aside.
In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the egg whites on medium speed until they become opaque, about 1 minute. Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.
With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here). Scrape the remaining egg whites over the yolks, and about half of the almond flour. Gently fold them into the yolks, but only partially. While the mixture still has a few steaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter. Be gentle! Pour the batter into the prepared pan and shimmy until the batter is level.
Bake the cake for about 35 minutes, turning the cake after 20 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.