1
Preheat the oven to 350°. Grease eight shallow 4 1/2 -inch ramekins or foil tart pans. Set them on 2 baking sheets.
2
In a bowl, sift the almond flour with the confectioners' sugar and all-purpose flour.
3
In a large bowl, beat the butter until creamy. On low speed, gradually beat in half of the dry ingredients.
4
Beat in 1 egg, then beat in one-fifth of the remaining dry ingredients; repeat until all the eggs and dry ingredients are incorporated.
5
Add the rum and beat at medium speed for 2 minutes. Spoon the batter into the prepared ramekins, spreading it evenly.
6
Sprinkle the berries on top.
7
Bake the cakes in the upper and lower thirds of the oven for about 30 minutes, or until golden and firm.
8
Let the cakes cool slightly. Unmold and serve warm or at room temperature.

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Nutrition Facts
Serving Size 1 (125g) Recipe makes 8 servings The following items or measurements are not included below: almond flour
Calories 330
Calories from Fat 133		(40%)
Amount Per Serving		%DV
	Total Fat 14.9g	22%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 162mg		54%
Sodium 46mg		1%
Potassium 85mg		2%
Total Carbohydrate 43.3g		14%
	Dietary Fiber 1.2g	4%
	Sugars 33.3g
Protein 5.4g		10%
Vitamin A 526mcg		10%
Vitamin B6 0.1mg		3%
Vitamin B12 0.4mcg		7%
Vitamin C 3mg		5%
Vitamin E 0mcg		3%
Calcium 24mg		2%
Iron 0mg		4%
detailed view... how is this calculated?

Almond Berry Cakes