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Mixed Berry Almond Cake
Mixed Berry Almond Cake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Deliciously unique cake with layers of almond paste batter and baked blueberries and raspberries.
Ingredients:
  • 1 cup white sugar
  • 1 (7 ounce) package almond paste, grated through large holes of grater
  • 10 tablespoons butter, melted
  • 3 eggs, at room temperature
  • 1.75 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 3 tablespoons sliced almonds
  • 1 tablespoon confectioners' sugar
Instructions:
  • Preheat your oven to a cozy 350 degrees Fahrenheit (175 degrees Celsius), and generously grease and flour a 9-inch springform pan.
  • In a mixing bowl, blend white sugar, almond paste, and butter until smooth using an electric hand mixer on medium speed. Add eggs one at a time, beating thoroughly after each addition. Finally, beat on high speed for 3 minutes.
  • Sift together flour, baking powder, and salt into a bowl. Mix with almond paste until just combined. Spread 2 1/4 cups of batter in the pan, then add blueberries and raspberries on top. Finish by spreading the rest of the batter and sprinkling almonds over it.
  • Bake in the preheated oven for 50-55 minutes until a toothpick comes out clean. Cool in the pan on a wire rack for 15 minutes, then gently run a knife along the edge and release the springform.
  • Sprinkle cake with a delicate coating of confectioners' sugar for a beautiful finish.

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