Blackberry Almond Cake

Name: Blackberry Almond Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Unsalted butter', 'amount': '1/2 cup, softened'}; {'ingredient': 'Granulated sugar', 'amount': '1 cup'}; {'ingredient': 'Eggs', 'amount': '3 large'}; {'ingredient': 'Vanilla extract', 'amount': '1 teaspoon'}; {'ingredient': 'Milk', 'amount': '1/2 cup'}; {'ingredient': 'All-purpose flour', 'amount': '1 cup'}; {'ingredient': 'Almond flour', 'amount': '1/2 cup'}; {'ingredient': 'Baking powder', 'amount': '1 teaspoon'}; {'ingredient': 'Salt', 'amount': '1/4 teaspoon'}; {'ingredient': 'Fresh blackberries', 'amount': '1 cup, gently washed'}; {'ingredient': 'Sliced almonds', 'amount': '1/4 cup'}; {'ingredient': 'Powdered sugar', 'amount': 'for dusting'}

Indulge in the delightful flavors of this moist and fragrant Blackberry Almond Cake, where sweet, juicy blackberries mingle with the rich nuttiness of almond flour. Perfect for celebrations or a cozy afternoon tea, this cake is not only a treat for the taste buds but also a feast for the eyes. The beautiful contrast of the dark blackberries against the light almond cake makes it an impressive centerpiece. This cake has roots in European baking traditions, where almonds and berries have been cherished ingredients for centuries.

Servings: 8

Ingredients

Unsalted butter (1/2 cup, softened)
Granulated sugar (1 cup)
Eggs (3 large)
Vanilla extract (1 teaspoon)
Milk (1/2 cup)
All-purpose flour (1 cup)
Almond flour (1/2 cup)
Baking powder (1 teaspoon)
Salt (1/4 teaspoon)
Fresh blackberries (1 cup, gently washed)
Sliced almonds (1/4 cup)
Powdered sugar (for dusting)

Instructions

Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.
In a large bowl, cream the softened unsalted butter and granulated sugar together with an electric mixer at medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
Gently fold in the fresh blackberries, being careful not to break them.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Sprinkle the sliced almonds evenly over the top of the batter for added crunch.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Before serving, dust the top with powdered sugar for a lovely finishing touch.

Dietary Information

Servings: 8 • Dish Type: Dessert • Prep Time: 20 minutes • Cook Time: 45 minutes • Calories: 320 • Fat: 15g • Carbs: 42g • Protein: 6g • Sodium: 150mg • Sugar: 22g

Blackberry Almond Cake

Servings: 8

Ingredients

Instructions

Dietary Information

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