This fluffy orange almond cake with berries is a burst of freshness in springtime. The combination of citrus notes and almonds is heavenly, making it a not-too-rich end to any meal. Serve this for all of your special dinners like Easter or just for an afternoon treat.

Servings: 8 to 10
Prep Time: 20 minutes
Cook Time: 30 minutes

ingredients

Coconut oil or grass-fed butter, for greasing
4 eggs, separated
¼ cup maple sugar
2 tablespoons lemon zest, packed
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon orange extract
¼ teaspoon ground cardamom
1 ½ cups almond flour
1 teaspoon baking powder
¼ teaspoon salt
1/2 teaspoon cream of tartar
Powdered sugar, for dusting (optional)
Berries, for garnish

Directions

1. Preheat the oven to 350 F (177 C).

2. Grease a springform pan with coconut oil or grass-fed butter.

3. In a stand mixer or bowl with a handheld mixer, beat the egg yolks with the maple sugar, lemon zest, vanilla, almond extract, orange extract, and cardamom.

4. Sift the almond flour, baking powder, and salt into a separate bowl , and stir together.

5. Slowly add the flour mixture to the egg yolk mixture while beating.

6. In a stand mixer, beat the egg whites with the cream of tartar until stiff peaks form. Fold the egg whites into the flour mixture and then pour into a greased 9-inch springform pan.

7. Bake for 30 minutes or until a cake tester comes out clean.

8. Let the pan cool before releasing the springform.

9. Dust with powdered sugar (if using) and top with berries.