Ingredients

The following ingredients have 9 Servings
  • 5 eggs, separated and room temperature (see tips below)
  • 3/4 cup raw sugar, divided (see notes for other sugar options)
  • 2 -3 Tablespoons mashed berries (ex: raspberry, strawberries, or blackberries) 
  • Optional 1 Tablespoon Greek yogurt (see notes)
  • 1-1/2 cup blanched almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon white vinegar 
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon of kosher salt
  • 1 cup plain 2% or 5% Greek yogurt
  • 1 Tablespoon unsalted butter or refined coconut oil (softened)
  • 1/2 cup powdered sugar or sugar free powdered sugar
  • 2 Tablespoons strawberry preserves or a 1/2 teaspoon of natural food coloring to help boost color.
  • Sliced strawberries and raspberries and/or blackberries (any other fruit of choice) to top.
  • Powdered sugar or sugar substitute to sprinkle 

Instruction

  • Preheat oven to 350F.
  • Grease a 8-inch springform cake tin and line the bottom with parchment.  Set aside.
  • In a large mixing bowl, beat together the egg yolks, 1/3 cup sugar, and berries until smooth.
  • In small bowl, whisk or sift together the almond flour, and baking powder together in a small bowl. Gently combine with egg yolk mixture until a thick batter is formed.  Set aside. 
  • In a mixing bowl (or bowl of a stand mixer), add the egg whites. Whisk on medium high speed until stiff peaks form. About 2-3 minutes.
  • Gradually add the remaining 1/2 cup of sugar, 1 Tablespoon at a time, letting the batter combine together with the sugar for 15- 20 seconds before adding more. Repeat until all the sugar has been added. They should look stiff and glossy by the end.
  • Scrape down the sides of the bowl with a rubber spatula. Add the vinegar, vanilla and salt. Place back on medium to medium-high speed for 1- 2 minutes or until glossy and combined.
  • Gently fold your almond flour mix into the egg whites. 
  • Pour into lined cake tin. 
  • Bake at 350F on the center rack for 20 minutes. Rotate the pan and continue to bake for 8 -12 minutes or until center comes out clean with a toothpick. If center is still not done after 30 minutes, cover with foil and continue to bake for 5 more minutes. 
  • Remove pan from oven and cool on cooling rack.
  • While cooling, make your Greek yogurt frosting. *Note: Double the frosting recipe if you want to cover cake or place frosting between the layers*
  • Place the yogurt and butter in a bowl. Beat together.
  • Slowly add in powdered sugar, coloring, preserves, and extract. Beat until fluffy and place in fridge until ready to use.
  • Once cake has cooled, gently scrape a knife around the edges of the cake to help release the cooked cake batter. Then release cake from springform pan.
  • Spread the icing on top, evenly. Garnish with sliced berries/fruit, and optional powdered sugar.