Description
It’s a petite cake but bursting with the freshness of summer and the moistness of the rich almond flour. A touch of cream cheese frosting finishes off this summertime dessert.
Ingredients
Scale
- 200g (1 1/3cup) Almond Flour
- 40g (1/2 cup) flour
- 4 egg whites
- 90g (1/2 cup) brown sugar
- 50g (1/2 cup) butter melted + some for greasing the cake tin
- A pinch of salt
- Fresh fruits: Sprinkle lemon juice over nectarines if used so they do not turn brown.
Instructions
- Preheat oven to 190°C (375°F).
- In a bowl mix together ground almond, flour, sugar and salt.
- Add butter and stir well.
- Add egg white and mix well until combined.
- Grease a cake tin with butter before pouring the batter in.
- Bake for 30-35 minutes or until golden.
- Remove from the oven.
- Turn the cake out of the tin and allow to cool completely on a wire rack.
- Just before serving place fruit slices on top.
- Prep Time: 20 mins
- Cook Time: 30 mins