Description
This Tutti Frutti Almond Cake is a moist and flavorful dessert, topped with a vibrant mix of fresh summer fruits like nectarines, peaches, and cherries.
Ingredients
Units
Scale
- 200g (1 1/3 cup) almond flour
- 40g (1/2 cup) all-purpose flour
- 4 egg whites
- 90g (1/2 cup) brown sugar
- 50g (1/2 cup) butter, melted, plus extra for greasing the cake tin
- A pinch of salt
- Fresh nectarines, peaches, and cherries, sliced
- Lemon juice, for sprinkling on fruit
Instructions
- Preheat your oven to 190°C (375°F).
- In a large bowl, mix together the almond flour, all-purpose flour, brown sugar, and a pinch of salt.
- Add the melted butter to the dry ingredients and stir well until fully combined.
- In a separate bowl, whisk the egg whites until they are frothy, then gently fold them into the batter until just combined.
- Grease a cake tin with butter, then pour the batter into the prepared tin, smoothing the top with a spatula.
- Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the fresh fruit by slicing the nectarines, peaches, and cherries, and sprinkling them with a little lemon juice to prevent browning.
- Once the cake is baked, allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Top the cooled cake with the prepared fresh fruit just before serving.
Notes
- For best results, use ripe and juicy fruits in season.
- The cake can be stored in an airtight container for up to 2 days.
- If you prefer a sweeter topping, consider adding a drizzle of honey or a sprinkle of powdered sugar over the fruit.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12
- Sodium: 80
- Fat: 16
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
- Cholesterol: 20