Gluten-Free Almond Cake with Strawberries (Print Version)
# Ingredients:
→ For the almond cake
01 -
3 large eggs, separated
02 -
100g powdered sugar
03 -
120g ground almonds
04 -
1 teaspoon ground cinnamon
05 -
½ teaspoon vanilla paste or vanilla sugar
06 -
½ teaspoon fresh lemon zest
07 -
½ teaspoon fresh orange zest
08 -
A pinch of salt
→ For the topping
09 -
300g fresh strawberries
10 -
1 packet clear cake glaze (or 1 tablespoon cornstarch mixed with 2 tablespoons sugar)
# Instructions:
01 -
Separate the eggs, placing the whites in one medium bowl and the yolks in another. Add a pinch of salt to the egg whites and beat with an electric mixer until stiff peaks form. In the other bowl, beat the egg yolks with the powdered sugar, vanilla, cinnamon, lemon zest, and orange zest until pale and creamy. Fold the ground almonds into the egg yolk mixture.
02 -
Preheat oven to 350°F (180°C). Grease an 8-inch (20cm) springform pan with butter and dust with ground almonds, or simply line with parchment paper.
03 -
Using a rubber spatula, gently fold the stiff egg whites into the almond mixture in three additions, being careful not to deflate the air bubbles. Pour the batter into the prepared pan and smooth the surface.
04 -
Bake in the preheated oven for 25-30 minutes until golden and a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil. Remove from oven and let cool completely on a wire rack before removing from the pan.
05 -
Wash, hull, and halve the strawberries. Arrange them decoratively on top of the cooled cake. Prepare the clear glaze according to package instructions (typically heated with water or juice), then carefully pour or brush it over the strawberries. Allow to set before serving.
# Notes:
01 -
This cake is completely gluten-free, making it perfect for those with celiac disease or gluten sensitivity.
02 -
For best results, use fresh, ripe strawberries when they're in season - the flavor difference is remarkable.