Ingredients

Baking spray

1 pound blanched almond flour (2 1/4 cups)

2 teaspoons baking powder

Pinch of kosher salt

1 pound mixed raspberries, blueberries and strawberries, or pitted fresh cherries

6 large eggs

1 cup granulated sugar

1 teaspoon rosewater (optional)

Confectioners’ sugar, for dusting

Creme frache, for serving

Preparation

  1. Preheat the oven to 325°. Lightly coat a 9-inch springform cake pan with baking spray and line the bottom with parchment paper.

  2. In a medium bowl, whisk the almond flour with the baking powder and salt. Set aside one-third of the berries in a small bowl for garnish.

  3. In a large bowl, using a handheld electric mixer, beat the eggs with the granulated sugar and rosewater, if using, at medium-high speed until very thick and glossy, about 12 minutes. Fold in the almond flour and the remaining berries in 3 alternating batches, ending with the almond flour, just until blended. Scrape the batter into the prepared pan and smooth the surface.

  4. Bake the cake for about 55 minutes, until a tester inserted in the center comes out clean. Transfer to a rack and let cool for 10 minutes. Unmold the cake and let cool completely.

  5. Top the cake with the reserved berries and dust with confectioners™ sugar. Serve with creme frache.

MAKE AHEAD The cake can be stored overnight at room temperature. Top with berries just before serving.