RECIPE OF THE MONTHSTRAWBERRY ALMOND FLOUR CAKE

By Valeria Miraglia, a Tatum Highlands Homeowner

“This is a perfect cake recipe for summer

served with sliced strawberries! And it's gluten free. I like to slice the berries with a

little sugar to bring out the juice and spoon

them over the cake slices like a shortcake.”

Prep time:15 minutes; cook time: 30-35 minutes; yield: One 8” cake (8-12 servings)

Ingredients

• 4 large eggs, separated, at room temperature

• 1/2 cup plus 2 tablespoons (124g) granulated sugar, divided

• 1 teaspoon pure vanilla extract

• 1/4 tsp Almond Extract

• 1 1/4 cups (120g) flour

• 1 tablespoon coconut flour*

• 1 teaspoon baking powder

• 1/4 teaspoon table salt

• 1-1/2 to 2 cups (248g to 333g) strawberries, sliced, for topping (or sprinkle with a

little sugar to bring out the juice to make it more like a strawberry shortcake)

*Replace the 1 tablespoon coconut flour with 1/4 cup almond flour, if desired.

Instructions

Preheat the oven to 350°F. Lightly grease an 8" round pan with melted butter (1-2 Tbs). Swirl it in the pan and make sure it goes up the sides. Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan.

In a large mixing bowl, beat together the egg yolks, 1/4 cup of the sugar, and the vanilla until smooth.

Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining 1/4 cup sugar. Set aside.

Whisk together the dry ingredients — flours, baking powder and salt — and add to the egg yolks. Stir together to form a thick dough.

Fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.

Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out

clean.

Remove the cake from the oven and allow it to cool in the pan on counter for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto

a serving plate.

Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice.