Ingredients

• 2 ½ cups Almond Flour packed (375 g)
• ½ cup Gluten Free 1-to-1 Baking Flour packed (100 g)
• 2 tsp Baking Powder (7 g)
• ½ tsp Salt (3 g)
• 6 Tbsp unsalted Butter, softened (84 g)
• 1 cup Granulated Sugar (240 g)
• 3 Eggs
• 1 tsp Vanilla Extract (5 mL)
• ¾ tsp Almond Extract (3.75 mL)
• 1 Tbsp Lemon Zest, about 2 lemons (3 g)
• 4–5 small Strawberries, hulled and sliced thin (100 g)
• ¼ cup Raspberries (40 g)
• ¼ cup Blueberries (40 g)
• 1 Tbsp Sliced Almonds (4 g)
• Powdered Sugar for Garnish

Instructions

1. Preheat oven to 350°F and grease a 9-inch cake pan, line the bottom with parchment and coat the sides with about a teaspoon each of almond flour and gluten free flour.
2. In a medium sized bowl, whisk together flours, baking powder and salt.
3. In a stand mixer with the paddle attachment, cream together butter and sugar until it resembles a grainy paste. Add 1 egg and mix until just incorporated, repeat with the second egg, then mix in the remaining egg, vanilla extract, almond extract and lemon zest until combined.
4. Add half of the dry mix and stir until just incorporated. Scrape down the sides and bottom of the bowl and add the remaining dry ingredients and mix until fully incorporated.
5. Transfer the batter to the prepared cake pan and use a spatula to spread evenly in the pan. The batter will be thick.
6. Decorate the top with the berries and sliced almonds and bake for 50–60 minutes, or until the edges are golden brown and the center is very light brown, a toothpick inserted should come out cleanly although slightly tacky.
7. Cool the cake completely before removing from the pan and dusting with powdered sugar.