Enchanted Forest Nordic Brunch Sweet

Allergens

Almonds, Eggs

Ingredients

• 3. 2 cups almond flour 4. 1/2 cup coconut flour 5. 1/2 cup granulated erythritol 6. 1 teaspoon baking powder 7. 1/2 teaspoon salt 8. 1/4 teaspoon cinnamon 9. 1/2 cup unsalted butter, softened 10. 4 large eggs 11. 1/3 cup canned coconut milk 12. 1 teaspoon vanilla extract 13. 1 1/2 cups raspberries 14. 1/2 cup chopped almonds 15. Powdered erythritol, for dusting

Instructions

1. Preheat oven to 325°F (160°C). Grease an 8 inch springform pan and line the bottom with parchment paper. Set aside.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon.
3. Add softened butter to dry ingredients and beat until well combined.
4. Add eggs one at a time, mixing after each addition. Then, add coconut milk and vanilla extract, continuing to mix until smooth.
5. Fold in raspberries and chopped almonds, being careful not to overmix.
6. Pour batter into prepared pan and smooth the top with a spatula.
7. Bake for 35 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
8. Once cooled, remove the cake from the pan, place it on a serving plate, and dust with powdered erythritol before slicing. Serve chilled.

Chef’s Insight

The key to achieving the perfect texture is not overmixing the batter. Mix until just combined for a tender, moist cake.

Notes

This cake is perfect for breakfast or dessert, providing a delicious and satisfying sweet treat.