I don't do very much baking these days, but sometimes I just crave something sweet and today was one of those days. So, I decided to make something with Almond Flour since I have a lot of it in the freezer. I decided to make little cakes stuffed with fresh Strawberries and Blueberries. I made these cakes a little less sweet than the original recipe from Sunset Magazine - I used 1/2 cup Sugar instead of the 2/3 cup they recommended. And I didn't use Grapes as they suggested. I also used Almond Extract instead of Vanilla. This recipe is a simple one but oh so delicious! It's just a bonus that's it's also Gluten Free.
Gluten Free Almond Cakes with Strawberries and Blueberries
1/2 cup unsalted Butter (use Ghee if trying to eliminate all Lactose) at room temperature
1/2 cup Sugar
2 large Eggs
1 cup Almond Flour
1/4 cup All Purpose Gluten Free Flour (I used GF Bisquick)
1/2 teaspoon Almond Extract
1/2 teaspoon Salt
1/2 cup of cut up fresh Strawberries
1/2 cup of Blueberries
Preheat the oven to 400 degrees and butter 8 cups of a muffin tin. In a large bowl, beat together the Butter and Sugar with a hand mixer. Add eggs and Almond Extract and beat until mixed. Add Almond Flour and GF All Purpose Flour and salt and beat on low speed until thoroughly mixed. Divide batter amongst the 8 muffin cups - fill about 2/3 full. Then add blueberries and strawberries, pushing the fruit down lightly into the batter. Bake until golden brown - about 20 minutes. Let cool at least 15 minutes before removing from the pan.
Five Element Analysis
This is a sweet dessert so of course it belongs to the Earth Element, but the Strawberries bring in the Fire Element and the Blueberries add the Water Element along with the Eggs. The Almond Flour contributes the Earth Element and the Butter makes sure that the Metal Element is also represented. Only the Wood Element is missing, so be sure to serve a Wood food or beverage with them or later, such as Orange Juice or Yogurt if you plan to have these for breakfast.