- Prep time 30 minutes
- Total time 1 hour
- Portion size 8 servings
Preheat oven to 350°F. Line 8-inch square cake pan with parchment paper, then grease with butter. In large bowl, combine sugar, ground almonds and flour; set aside. In small skillet, melt butter over medium heat. Cook, tilting the pan from time to time, until butter foams and is golden, about 3 minutes. Pour butter over reserved dry ingredients and stir to combine.
In separate large bowl, using electric mixer on medium-high speed, beat egg whites until soft peaks form. Add chocolate hazelnut spread and beat until combined. Using spatula, gently fold meringue into almond mixture.
Pour batter into prepared cake pan. Bake until cake tester inserted into centre of cake comes out clean, about 30 minutes. Place pan on wire rack and let cool for 10 minutes. Transfer cake directly to rack and let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or frozen for up to 2 months.)
In bowl, combine berries and 2 tbsp maple syrup; set aside.
In large bowl, using electric mixer on medium-high speed, beat cream until soft peaks form. Add remaining maple syrup, lemon zest and pepper, and beat until stiff peaks form.
Top cake with whipped cream mixture, berry mixture and toasted almonds.
Nutritional facts PER SERVING: about
- Iron 1.2 mg
- Fibre 3 g
- Sodium 130 mg
- Sugars 38 g
- Protein 7 g
- Calories 490
- Total fat 31 g
- Cholesterol 65 mg
- Saturated fat 16 g
- Total carbohydrate 46 g