Gluten-free almond cake with lemon and mixed berries

Ingredients

• 3 eggs (at room temperature)
• 150 g fine granulated sugar
• 100 g butter
• Zest and juice of 1 organic lemon
• 250 g almond flour (finely ground)
• 1 tsp gluten-free baking powder
• 150 g mixed berries (fresh or thawed), plus extra for garnish
• 1 tbsp powdered sugar (for dusting)

Instructions

1. 1

   Preheat the oven to 170°C (top and bottom heat). Line a 22 cm round cake tin with parchment paper and lightly grease the sides with a little butter or baking spray.Beat the eggs together with the sugar in a large mixing bowl using a hand mixer or stand mixer on high speed until the mixture is light and airy. This takes about 4 to 5 minutes.Melt the butter over low heat or in the microwave and let it cool slightly. Add the melted butter, the lemon juice and the lemon zest to the egg mixture and mix briefly.Sift the almond flour and the baking powder over the bowl and fold everything together gently but thoroughly. Make sure there are no dry lumps left.Pour the batter into the prepared cake tin and smooth the top. Scatter half of the mixed berries evenly over the surface.Bake the cake in the middle of the oven for 35 to 40 minutes until done. The cake is ready when the top is golden brown and a skewer comes out clean.Let the cake cool in the tin for 10 minutes, then carefully remove it and cool completely on a wire rack.Just before serving, dust with powdered sugar and arrange the remaining fresh mixed berries over the cake. Cut into even slices and enjoy.