When I go down memory lane, I see myself in my aunt’s garden, climbing on the mulberry tree, picking and eating the fresh berries. My mom would not allow us to do so because it was impossible for her to remove the berry stains off our clothes, but despite all the warnings, we would climb on the tree, eat the fruit, and wait for the punishment!
This made me realize that the best time to eat berries is only when they are in season.  I use them when they’re fresh, plump, and juicy.
Our cake today is a favorite to many in my family because it’s light, tasty, and so fresh. Almond flour is the main ingredient in this cake, and this adds to the nutty flavor in it. It’s gluten-free and could be done dairy-free also if we use non-dairy cream for the topping. You can use any type of fresh berries for this cake, or you can use fresh cuts of fruit like kiwi, pineapple, and mango for a more tropical flavor. 
Prepare this cake and serve it in the afternoon to lift up your mood and to put a smile on your guests’ faces!

Ingredients (Cake)

Yields: 10 pieces

- 5 eggs, separated
- 1 cup sugar
- 2 cups almond flour (almond meal)
- 1 tsp baking powder
- Pinch of salt
- ½ tsp almond extract

Ingredients (Topping)

- 250 ml whipping cream 
- 3 tbsp. icing sugar
- 1 pint (250 grams) hulled strawberries
- 1 pint (150 grams) raspberries
- 1 pint (150 grams) black berries or blueberries
- Mint leaves for garnish
- Icing sugar for garnish

Method (Cake)

  1. Put the egg yolks, sugar, and almond extract in a bowl and mix well until pale in color.
  2. Put the egg whites in a clean and dry bowl and mix well with the electric beaters until fluffy and soft peaks appear.
  3. Fold the egg whites into the egg yolk mix.
  4. Mix the almond flour, baking powder, and salt and start adding gradually to the egg mix while folding with a spatula.
  5. Don’t over beat.
  6. Put the cake mix in a greased pan (9 inch/23 cm in diameter)
  7. Bake in a pre-heated oven on 190°C for 25-30 minutes.
  8. Wait for few minutes then turn the cake into a serving plate.

Method (Topping)

  1. Put the cold whipping cream in a bowl and add the icing sugar.
  2. Use electric beaters to whip the cream until fluffy and thick.
  3. Keep in the fridge for at least 1 hour before using.
  4. Once the cake is cool, add the whipped cream on top.
  5. Add the berries on top of the cake.
  6. Sprinkle icing sugar and garnish with mint leaves.
  7. Keep the cake refrigerated.