For the Cake:

• 4 eggs
• ½ cup sugar
• 2 ounces oat milk
• Zest of 1 lemon
• 1 ½ cups almond flour
• ½ teaspoon kosher salt
• ½ cup raw almonds, sliced
• 2 tablespoons sugar in the raw
• 1 cup mixed berries

For the Whipped Cream:

• 1 cup cold heavy whipping cream, or coconut heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

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For the Cake:

1. Preheat the oven to 350ºF. Line a piece of parchment paper at the bottom of a 9” round cake pan, then grease with pan spray.
2. Stir together the egg yolks with the sugar, lemon zest, and oat milk. Stir in the almond flour and salt.  
3. Place the egg whites in a stand mixer bowl fitted with a whisk attachment. Beat on high until stiff peaks form; do not overwhip.  
4. Stir in half of the egg whites into the almond mixture, then fold in the rest. Place the entire mixture into the prepared dish and top with the almonds and raw sugar.  
5. Bake for 20-25 minutes, or until the top is golden brown and the center is clean when tested with a knife or pick.  
6. Allow to cool for 20 minutes before unmolding.
7. Serve with whipped cream and mixed berries.  

For the Whipped Cream:

In the bowl of a stand mixer fitted with a whisk attachment or a medium mixing bowl with a handheld mixer, combine the cream, sugar, and vanilla. Beat on medium speed until medium peaks form, about 4 minutes. Use immediately or cover and store in the refrigerator for up to 3 days.

Pro tip:

The cream should be as cold as possible. Chill the bowl and whisk attachment in the freezer for about 10 minutes before whipping.

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