assorted fresh, seasonal fruits, berries, herbs, and edible flowers
Instructions
Preheat the oven to 375℉ (190℃). Butter a 10-inch springform pan and dust the inside with corn starch (tap out the excess).
Whip the eggs, sugar, and salt in a stand mixer bowl with the whisk attachment on high speed for a full 8-10 minutes, until the batter is greatly expanded in volume and is light and fluffy.
Add the oil and almond extract and beat it in well. Then add the water and beat again until it is well incorporated.
Sift the almond flour, cornstarch, and baking powder over the whipped eggs. Add in any remaining crumbs of almond flour that don't fit through the holes of the sieve. Fold the flours gently into the eggs with a spatula until just combined.
Scrape the batter into the prepared pan and shake it gently to even the batter out.
Bake for 18-22 minutes, until the top of the cake springs back when lightly touched in the center.
Let the cake cool in the pan for 5 minutes. Then remove the sides of the pan, and invert a cooling rack onto the top of the cake. Flip the rack over so the cake is upside down on the rack. Remove the bottom of the springform pan, and leave the cake to cool completely. It will slump and pull away from the sides of the pan as it cools, but don't worry - that's the casual look of this cake.
Whip the whipping cream and sugar almost to soft peaks. Add the Greek yogurt and vanilla, and whip for a few more seconds to soft peaks.
Invert the cake so it's right-side-up on a serving plate. Spread or pipe the top with the whipped cream. Then decorate the top randomly with cut-up fruits, berries, flowers, and herbs of your choice in a pleasing arrangement.
Serve immediately or chill for several hours, uncovered, before serving.
Notes
The almond sponge cake can be made up to 5 days ahead (stored, wrapped or covered, in the refrigerator), then covered with whipped cream and decorated the day of serving.This cake is made in a 10-inch (25 or 26 cm) springform pan - that gives you a nice large surface area to decorate. If you make it in a smaller pan, the cake will be higher and will need about 5 minutes longer to bake. It will also use less of the whipped cream layer and less fruit to decorate it.