Orange-Almond Cake with Whipped Cream & Macerated Berries Recipe

Step 1

Preheat oven to 350°; grease 9-inch springform pan with oil. In medium bowl, toss blackberries, 1/3 cup sugar and strawberries; cover and refrigerate at least 1 hour or up to 1 day. Makes about 2 cups.

Step 2

In large bowl, with mixer on medium-high speed, beat egg yolks and remaining 2/3 cup sugar 3 minutes or until pale and thickened; with rubber spatula, fold in flour, orange juice and 1 tablespoon orange zest.

Step 3

In separate large bowl, with mixer on medium-high speed, beat egg whites 2 minutes or until stiff peaks form. With rubber spatula, gently fold ½ the egg whites into egg yolk mixture until smooth; fold in remaining egg whites until just combined. Pour batter into prepared pan; bake 25 minutes or until toothpick inserted 1½ inches from edge of pan comes out with a few moist crumbs. Cool cake in pan on wire rack.

Step 4

In medium bowl, with mixer on high speed (medium speed for coconut cream), beat cream, syrup and remaining 1/8 teaspoon zest 3 minutes or until soft peaks form. Makes about 2/3 cup.

Step 5

Run small knife around edge of pan to loosen cake; remove side of pan. Cut cake into 10 slices; serve topped with whipped cream and berries.