Almond Cake with Cream Cheese Frosting

Ingredients

• Wheat Flour 5 oz
• Almond 5 oz
• Sugar 10 oz
• Chicken Egg 4 pieces
• Butter 5 oz
• Baking Powder ½ spoons
• Salt a pinch
• Shelled pumpkin seeds 5 oz
• Semi-soft cream cheese 5 oz
• Cream to taste
• Fresh Berries 5 oz
• Citrus Zest Mix to taste

Step-by-Step Guide

Step 1

In a large bowl, combine the wheat flour, almond flour, sugar, and softened butter until you achieve a uniform consistency resembling wet sand. Add the eggs, baking powder, and salt, and mix until smooth, then fold in the pumpkin seeds.

Step 2

In a small saucepan, pour in 80 ml of water, add the berries and a tablespoon of sugar. Bring to a boil and then strain through a sieve. Allow to cool.

Step 3

Grease the loaf pan with butter, dust it with flour, and pour in the batter, filling the pan two-thirds full.

Step 4

Bake the cake at 390°F for 35 minutes.

Step 5

Mix the soft cottage cheese with the cream and add one and a half tablespoons of sugar.

Step 6

Allow the finished cake to cool slightly, then serve it with a cream cheese frosting, whipped cream, drizzled with berry sauce, and garnished with lemon zest.