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+ servings
A piece of strawberry almond cake on a plate.

Strawberry Almond Cake

Nicole Spiridakis
A sweet, light Strawberry Almond Cake that celebrates spring. Made with egg whites and almond flour, this is an ideal cake to serve at Passover.
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 187 kcal

Ingredients
  

  • 1 carton strawberries, tops removed and thinly sliced
  • 1 ¼ cups granulated sugar , divided
  • 6 large eggs , separated
  • ¼ teaspon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups/225 g almond flour

Instructions
 

  • Lightly grease a 9-inch springform pan and line with a circle of parchment paper. Toss the strawberry slices with the ¼ cup of the sugar, then spread slices evenly across the bottom. Preheat oven to 325°F.
  • In a large bowl, beat the egg white with an electric mixer on high speed until stiff peaks form, about 2 minutes.
  • In a separate large bowl, beat egg yolks and sugar with an electric mixer on high speed until thick and pale, about 1 1/2 minutes. Add vanilla and salt, beating until well combined, about 30 seconds.
  • Fold one-third of the beaten egg whites and one-third of the almond flour into egg yolk mixture until just combined (do not over fold); repeat 2 more times. Pour batter into prepared pan.
  • Place in the oven and bake until cake is golden brown and a wooden pick inserted in center comes out clean, 55 to 65 minutes. Transfer to a wire rack, and let cake cool in pan 10 minutes. Remove sides from pan, and let cool completely, about 40 minutes.
  • Cake will keep, in an airtight container, or wrapped in the fridge, for 5 days.

Nutrition

Serving: 1 sliceCalories: 187kcalCarbohydrates: 16gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 48mgPotassium: 5mgSugar: 12gCalcium: 53mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!