Go Back

Almond Cake with Fruit Compote

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 cups almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 3 cups mixed fresh or frozen fruit cranberries, pears, berries
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

Method
 

  1. Preheat oven to 325°F and grease a 9-inch springform pan, then line the bottom with parchment paper.
  2. Whisk together almond flour, baking powder, and salt in a medium bowl and set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy, then add eggs one at a time, beating well after each addition, and stir in vanilla and lemon zest.
  4. Fold in the almond flour mixture until just combined, pour into prepared pan, and bake for 35-40 minutes until golden and a toothpick comes out clean, then cool completely.
  5. For the compote, combine fruit, sugar, lemon juice, and cornstarch in a saucepan and cook over medium heat for 10-15 minutes until fruit breaks down and mixture thickens, then cool and serve over sliced cake.