EASTER TREATS

An Easter treat that's gluten-free, easy to prepare, and naturally sweetened.

Almond Cake with Yogurt Topping and Fresh Berries

Cook's Notes: This moist and irresistible light dessert is a party-worthy cake from cookiesandkate.com. It's a versatile cake, as a slice goes well with ice cream, a dollop of yogurt or whipped cream, fresh berries, or a fruit compote. The texture and flavors are beyond amazing. It's one of those cakes that's perfect any time of the day and can be a standalone dessert with no topping. Be sure to pair it with your favorite cup of Joe or tea.   

Ingredients: 

• 2 cups firmly packed almond flour plus extra for dusting the pan
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1/2 teaspoon Saigon cinnamon
• 4 large eggs
• 2/3  cup of real maple syrup or honey (I used maple syrup) 
• ¼ cup extra-virgin olive oil
• 1 ½ teaspoons grated lemon zest (from 2 medium lemons) plus more for garnish

Glaze and Topping Ingredients:

• 2 tablespoons lemon juice
• 2 tablespoons maple syrup or honey (I used maple syrup) 
• 1 cup plain Greek yogurt or whipped cream 
• ½ pound ripe strawberries, thinly sliced
• 1 cup fresh blueberries 

Directions:

• Preheat the oven to 325 degrees. Generously grease a 9″ springform pan* and dust it with almond flour to prevent sticking.
• To make the cake, combine 2 cups of almond flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Whisk to blend.
• In another bowl, add the eggs and beat them with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil, and lemon zest and beat on low just to blend. 
• Pour the wet ingredients into the almond flour mixture and stir to incorporate. 
• Scrape the batter into the prepared pan (it will be runny; don’t worry). Bake for 30 minutes or until the cake is golden brown and the center is firm to the touch.
• Meanwhile, to make the glaze, whisk together the lemon juice and 2 tablespoons of maple syrup in a small bowl until blended. (If you’re using honey instead and having difficulty blending it into the lemon juice, place the bowl on your stove to warm it up while the cake bakes or warm it briefly in the microwave until you can whisk them together.)
• Once the cake is out of the oven, place the pan on a cooling rack. While the cake is warm, poke holes with a toothpick and use a pastry brush to brush the glaze over the top. It should soak right in, and there will be extra glaze left over. 
• Let the cake cool for at least 30 minutes. Carefully remove the outer piece from your springform pan.
• Serve cake with a dollop of yogurt or whipped cream and fresh fruit. Sprinkle with some additional lemon zest over the top. Store any remaining cake in the refrigerator for up to 4 days.
  

Other fun ideas for your holiday dinner 

 

wafffle charcuterie board

Some egg humor