Oh my mmmmm…
Everything you want in a sweet treat! Light, tender, and bursting with fresh juicy end of the season cherries.
This has a heady almond perfume and a melt-in-your-mouth texture that’s irresistible.
It’s also fast, easy, low-fat, non-dairy, trigger-free, and packed with soluble fiber.
Above all, it's absolutely delicious.
Choose your favorite and best-tolerated summer fruit for this cake.
Just about anything will be wonderful if it’s ripe (and thinly sliced for larger fruit), so pick whatever is the easiest on your gut.
For me? It’s cherries, peaches, or apricots. If it’s plums or raspberries (or nectarines, or mangoes, or kiwis…) for you, use those instead.
End of Summer Cherry Almond Cake
Makes 14-16 Servings
Ingredients:
¾ cup almonds, finely ground
⅓ cup packed brown sugar
⅓ cup + 3 tbsp unbleached white flour (or gluten-free 1:1 flour)
6 large organic egg whites
¼ tsp salt
¼ cup neutral oil like avocado or safflower
2 tsp vanilla extract
2 tsp almond extract
2 cups pitted fresh cherries (or raspberries, or thinly sliced apricots, peaches, or plums)
Dash of granulated sugar (for topping)
Directions:
Preheat oven to 375°F. Lightly spray a 10-inch non-stick springform or cake pan with cooking oil and set aside.
In a medium bowl, whisk together the ground almonds, brown sugar, and flour.
In a **large **bowl, beat egg whites with salt until they just hold stiff peaks—they should stand tall like little mountain peaks when you lift the beaters and not collapse.
Use a rubber spatula to gently fold the almond-flour mixture into the egg whites until just combined but still a bit streaky. You want to keep as much air in the batter as possible.
Then gently fold in the oil, vanilla, and almond extract.
Pour the batter into the prepared pan and smooth the top.
Arrange the fruit or fruit slices in concentric circles over the batter. Sprinkle with a very light dusting of granulated sugar.
Bake for 20–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool on a rack. Serve warm, chilled, or at room temp - it’s wonderful regardless!
This cake keeps beautifully in the fridge. I sneak a slice (or two?) the next morning for breakfast.
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Heather
Heather Van Vorous
40+ years of IBS advocacy
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