This simple almond cake is made with just five ingredients (not counting the berries), but don't let it's simplicity fool you – it's delicious (and it also happens to be gluten-free)!
When my family gets together for holidays, birthdays, or just because, everyone chips in and brings a dish. It's usually a given that my cousin Nina who blogs over at Ambrosia Baking will bring dessert. My aunt recently had to stop eating gluten, so lately the desserts have been gluten-free. The last family party we had, Nina brought this cake and I loved it. I started poking around asking her questions about the ingredients, and when I realized it was fairly light, made with no oil or butter I got busy in my kitchen testing it out. The original recipe comes from baking goddess Dorie Greenspan's cookbook, Baking Chez Moi. If you're a baker, this book belongs in your kitchen!
The only changes I made to her original recipe was cutting back the sugar and using less egg yolks. The results were fabulous, and this cake is amazing. It stays moist for days!
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The only changes I made to her original recipe was cutting back the sugar and using less egg yolks. The results were fabulous, and this cake is amazing. It stays moist for days!
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