Almond cake is one of my favorite cake – its texture is moist, crumbly and so tender, it’s just such a perfect cake! This almond cake combines almond meal and assorted berries, and is a great cake for the weekend or hosting.
Photo: Natalie Levin
Almond Cake with Berries
For the cake:
- 200 grams (1 3/4 stick) butter (at room temperature)
- 150 grams (3/4 cup) sugar
- 2 large eggs (at room temperature)
- 1 tbsp. amaretto liqueur
- 1 tsp. vanilla extract
- 100 grams (3/4 cup) all-purpose flour
- 1 tsp. baking powder
- pinch of salt
- 100 grams (1 cup) almond meal
- 150 grams mixed berries (fresh or frozen)
- Sugar powder for serving
- Preheat oven to 170c degrees.
- In a bowl of an electric mixer with a paddle attachment put butter and sugar and mix on high speed for about 5-10 minutes until the mixture is light and creamy.
- Add eggs one at a time, while mixing between additions.
- Add amaretto and vanilla and mix until smooth.
- Add flour, baking powder, salt and almond meal and mix just until incorporated.
- Pour the batter into the pan, and smooth the top.
- Spread the berries over the cake and bake for about 30-40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out with moist crumbs.
- Cool at room temperature, sprinkle some powdered sugar and serve.
- The cake is not particularly high and that’s fine. If you want a higher cake make it in an 18-20 cm diameter round pan.
- I used frozen berries. It is important not defrost frozen berries before using them; otherwise it can color the batter.
- Keep the cake in the refrigerator for 4-5 days, but you should serve it at room temperature.
Photo: Natalie Levin