This is one of my favorite gluten-free cakes that is so simple to make. The almond flavor and the fruits pair so well together, and the texture is so lovely and moist. I can guarantee you that those who are not gluten-free will not even notice the difference.

 

Once again, in my gluten-free baking, I got some inspiration from the cookbook Gluten Free Cowgirl Bakes. She used plums and blueberries, but honestly, you can use most any type of fruit you prefer, or that is in season. 

 

Yield, one 10-inch cake

 

3 apricots, cut in half

1 cup raspberries

3 cups almond flour

½ tsp baking soda

½ tsp salt

½ cup butter, softened
1½ cups sugar

4 eggs

2 tsp almond extract

2 tsp vanilla extract

3 cups freshly whipped cream

 

Preheat oven to 350℉, butter a 10-inch springform pan, and line the bottom with parchment paper. 

 

In a bowl, whisk together all the dry ingredients. 

 

With a mixer, beat the butter and sugar together until light and creamy. Add eggs one at a time while the mixer is on. Pour in both extracts. Add the dry ingredients and continue mixing until combined. 

 

Pour the batter into the pan. Arrange the apricots, cut side up, and raspberries on top. 

 

Bake for 45 minutes or until a toothpick comes out clean. Don’t worry if your cake sinks a bit or your fruit ends up falling to the bottom; this can happen at particular altitudes. It will not affect the flavor or texture. 

 

Cool the cake for 20 minutes, and then remove the side of the springform pan and let it continue cooling on a rack. 

Top with whipped cream and serve!

 

Just Salt It, and enjoy!