Mixed Berry Almond Cake
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup sugar
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
- 3 large eggs, room temperature
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups mixed blueberries and raspberries
- 3 tablespoons sliced almonds
- 1 tablespoon confectioners sugar
This cake tastes like a mouthwatering cross between our Frangipan and Almond Butter Cake. Almond Paste and fresh berries are the perfect combination for ‘delicious.’
Time
20 minutes to assemble
50-55 minutes to bake
Total time: 70-75 minutes
50-55 minutes to bake
Total time: 70-75 minutes
Yield
1 – 9 inch cake
Directions
- Preheat oven to 350°F. Grease and flour springform pan.
- Add Almond Paste (grated using large hole side of a box grater), sugar and butter to a mixing bowl. Beat on medium speed until smooth. Add eggs one at a time, beating well between each addition. Beat on high for 3 minutes or until smooth.
- Sift flour with baking powder and salt. Add flour mixture to almond mixture and beat until just combined. Spoon scant 2 cups of batter into prepared pan, gently smoothing to edges.
- Evenly sprinkle berries across batter. Top with remaining batter. Sprinkle with almonds.
- Bake for 50 to 55 minutes, or until toothpick inserted in center comes out clean.
- Cool cake in pan on wire rack for 15 minutes. Gently slide a knife around inside edge of pan and release springform circle. Lightly dust with confectioners sugar. Finish cooling on rack or serve slightly warm. This cake is equally delicious served cold.