התמונה להמחשה בלבדCranberry Almond Cake with Sour Cream Frosting
A rich, velvety cake that harmoniously blends the delicate sweetness of almond flour with the vibrant, tart notes of fresh berries and an exceptionally creamy finish. This dessert delivers a melt-in-the-mouth texture and a sophisticated balance of flavors, making it an exquisite choice for festive gatherings or a refined accompaniment to a warm afternoon beverage.
- Prep
- 20 min
- Servings
- 8
- Difficulty
- Medium
Instructions
- 1Preheat oven to 175 degrees Celsius.
- 2Line a 20 or 23 cm diameter cake tin with baking paper and grease the sides.
- 3In a large bowl, beat the egg whites, sour cream and banana using a hand whisk or blender.
Nutrition
- Calories
- 693
- Protein
- 6.3g
- Carbs
- 127.4g
- Sugar
- 103.8g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
For a different flavor, try using blueberries instead of cranberries. Reduce sugar for a less sweet cake.
Culinary reasoning
A rich, velvety cake that harmoniously blends the delicate sweetness of almond flour with the vibrant, tart notes of fresh berries and an exceptionally creamy finish. This dessert delivers a melt-in-the-mouth texture and a sophisticated balance of flavors, making it an exquisite choice for festive gatherings or a refined accompaniment to a warm afternoon beverage.