6 1/2Tbspunsalted butterplus more to grease the pan
1/3cupall-purpose flourplus more to dust the pan
Powdered sugarfor topping
Preheat the oven to 350 F.
Line the bottom of a 6-inch round cake pan with parchment paper, grease the pan with butter, and then dust it lightly with flour.
In a medium bowl, mix together the almond flour, the all-purpose flour, and the sugar. Set aside.
In a smaller bowl, beat the egg whites and a pinch of salt together until they reach stiff peaks. Then, gently fold the whipped egg whites into the flour and sugar mixture. Set aside.
In a small saucepan, over medium heat, melt and brown the butter. Once the butter is golden brown, slightly frothy, and obtains a nutty aroma, remove it from the heat immediately. Cool the butter for a couple of minutes then stir in the vanilla extract. Gently mix the butter mixture into the previous batter until it is homogeneous.
Pour the batter into the prepared cake pan.
If you are using fresh berries, wash and dry them well. If you are using frozen berries, there is no need to wash them.
Evenly place the fresh or frozen berries on top of the batter in the pan.
Bake the cake for 75 to 90 minutes. To check the doneness of the cake, insert a toothpick in the center of the cake, there should not be any liquid batter on the toothpick, but it should have some residue. Make sure not to overbake it!
Once the cake is baked, let it cool for 20-30 minutes and carefully remove it from the baking pan. Transfer the cake onto a serving platter and dust the cake with powdered sugar. Then, serve.
For best results, use metric measure and weigh the ingredients in grams using a kitchen scale.