Skip to main content

Cakes & cheesecakes

Gluten-Free Berry-Almond Cake
Frozen berries can be used in place of fresh; weigh or measure the berries while frozen but thaw before macerating them in step 1.
12 oz. fresh raspberries and/or blackberries (about 3 cups)
1 1/4 cups plus 2 Tbsp. sugar, divided
1 1/2 cups (6 oz.) superfine almond flour
3/4 cup (5 oz.) measure-for-measure gluten-free flour blend
1 1/2 tsp. baking powder
4 large eggs
2 tsp. lemon zest
8 Tbsp. unsalted butter, melted and cooled slightly
1/2 cup whole milk, room temperature
1 tsp. vanilla extract
+ Add to Shopping List
Gluten-Free Berry-Almond Cake

Gluten-Free Berry-Almond Cake

Gluten-Free Berry-Almond Cake
  • Servings:Serves 8 to 10
  • Prep Time:20 minutes
  • Cook Time:75 minutes
1. Center a rack in oven and heat to 350 degrees. Combine berries, 1 tablespoon sugar, and a pinch of salt in a bowl and let sit 20 minutes, stirring and lightly crushing berries occasionally. Meanwhile, grease bottom and sides of a 9" round cake pan, then line with parchment and grease bottom again.
2. In a medium bowl, whisk both flours, baking powder, and 1/2 teaspoon salt. In a large bowl, whisk 1 1/4 cups sugar, the eggs, and lemon zest until pale. Slowly whisk in butter until smooth and glossy, then whisk in milk and vanilla. Add flour mixture and whisk vigorously until completely smooth.
3. Scrape batter into prepared pan and scatter berries evenly over top, leaving liquid in bowl. Sprinkle cake with remaining 1 tablespoon sugar, then bake until top is firm and deep golden brown, 65 to 75 minutes, rotating halfway through.
4. Transfer pan to a wire rack and let cool 20 minutes. Run a paring knife around edge of cake to loosen, then carefully tip out of pan. Let cool completely on wire rack, at least 2 hours, before serving.
Source: Hannaford fresh Magazine, July-August 2021