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Prep time
20 minutes
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Cook time
45 minutes
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Makes
one 9" x 13" cake
Author Notes
Almond flour makes this cake moist and tender, but sturdy enough to be a perfect base for any summer fruit you like. I particularly love using halved apricots or cherries. —Posie (Harwood) Brien
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Ingredients
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2/3 cup
(150 grams) unsalted butter
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6
egg whites
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1 cup
(120 grams) all-purpose flour
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1/2 cup
buckwheat flour
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1 1/2 cups
(225 grams) confectioners' sugar
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3 cups
(330 grams) almond flour
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1/2 teaspoon
salt
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1 teaspoon
baking powder
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4-5
apricots, halved and pitted (or 1 cup pitted, halved cherries)
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3 tablespoons
granulated sugar, for sprinkling
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1 teaspoon
cardamom
Directions
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Preheat your oven to 350 degrees F. Line a 9" x 13" pan with parchment and grease the parchment and sides.
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Beat your egg whites until foamy. Add the confectioners' sugar and beat for a few minutes--the whites don't need to be completely stiff but should be starting to get glossy rather than opaque.
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Add the flour, buckwheat flour, almond flour, baking powder, cardamom, melted butter, and salt and gently fold all the ingredients together, taking care not to deflate the batter too much.
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Pour the batter into your prepared pan and smooth the top. Place your apricots, cut side up (or if using cherries, cut side down), and sprinkle liberally with sugar.
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Bake for 40-45 minutes, or until the fruit is soft and the edges of the cake are golden brown. Remove from the oven and let cool before slicing.
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