Tasia Malakasis’ Almond Cake With Whipped Cream and Berries
Tasia Malakasis’ Almond Cake with Whipped Cream and Berries is a light, moist dessert made with almond and coconut flours, topped with fresh whipped cream and macerated berries. Perfect for any occasion, it yields 9 servings of irresistible flavor.
Ingredients
- ¾ cup butter, softened
- 1 cup sugar
- 4 eggs
- ½ cup milk
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- 1½ cups almond flour
- ½ cup organic coconut flour
- 2 tsp. baking powder
- ¼ tsp. sea salt
Instructions
- Preheatoven to 350°
- Line two 8-inch round cake pans with parchment paper or grease and flour them thoroughly and set aside
- Ina large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy, approximately 7-10 minutes
- Add the eggs one at a time, beating well after each addition to make sure they are fully blended
- Pour in the milk, vanilla extract, and almond extract, mixing until all the ingredients are well combined
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt
- Gradually add the dry ingredients to the butter mixture, beating until the batter is smooth and creamy
- Evenly distribute the batter between the prepared cake pans, smoothing the tops
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean
- Allow the cakes to cool completely
- Once cooled, stack them with a generous layer of your preferred frosting (I love fresh whipped cream!) between the layers
- Cover the top and sides with the remaining frosting and top with macerated berries of your choice