Flourless Almond Cake with Kombucha Macerated Berries

4 large eggs, separated

100g coconut sugar

1/2 tsp almond extract

1/2 tsp pure vanilla extract

120g almond flour

30g arrowroot powder

1 tsp baking powder

1/4 tsp salt

Coconut Oil (for greasing)

 

FOR THE BERRIES:

250g strawberries, sliced

60ml Profusion Organic Kombucha (We used Baobab, Mint & Pomegranate)

1 tbsp coconut sugar

  1. Preheat the oven to 180°C (160°C fan, gas 4) and oil a 23cm round pan with coconut oil. Set aside.
  2. In a large mixing bowl, use a wooden spoon to beat together the egg yolks, 50g of the sugar, and the almond and vanilla extract. In a separate bowl, whisk together the almond flour, arrowroot, baking powder and salt. Combine with the egg yolk mixture (batter will be very thick, that’s ok), and set aside.
  3. Using a stand mixer or electric mixer, whip the the egg whites on medium-high until they get nice and fluffy. a little at a time, add the remaining 50g of sugar until soft peaks form.  A spoonful at a time, fold the egg whites into the batter.  (the batter with start out thick and will become more and more airy as the white are incorporated.)
  4. Spoon batter into the prepared pan and bake for 30-35 minutes, until the top is golden brown and the cake pulls from the sides a bit.
  5. Place cake on a rack and let cool completely.
  6. While the cake is cooling, make your berries. place the berries in a bowl, stir in the Profusion Kombucha, and sugar.  stir the berries occasionally for about 30 minutes.
  7. top the cake with macerated strawberries, and a sprinkle of toasted sliced almonds. Slice and serve!

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