For best results, ensure all ingredients are at room temperature before starting. Grated almond paste blends more smoothly into the batter. If you don't have a springform pan, a regular cake pan can be used, but make sure to grease and flour it well. Feel free to experiment with other types of berries, such as blackberries or strawberries. The cake can be stored in an airtight container at room temperature for up to 3 days.
Mixed Berry Almond Cake
-
PREP TIME20 mins
-
COOK TIME50 mins
-
TOTAL TIME1 hrs 25 mins
-
SERVING8 People
-
VIEWS24
Delicate almond-infused batter cradles bursts of fresh blueberries and raspberries in this delightful cake. A dusting of confectioners' sugar adds a touch of elegance to this easy-to-make dessert, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate64 g
-
Cholesterol100 mg
-
Fiber4 g
-
Protein8 g
-
Saturated Fat10 g
-
Sodium292 mg
-
Sugar29 g
-
Fat25 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to prevent sticking. (5 minutes)
02
Step
3 mins
In a large mixing bowl, combine the granulated sugar, grated almond paste, and melted butter. Using an electric mixer on medium speed, beat until the mixture is smooth and well combined. (3 minutes)
03
Step
6 mins
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. After all eggs are added, increase the mixer speed to high and beat for 3 minutes until the batter is light and airy. (6 minutes)
04
Step
3 mins
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures a light and even texture in the final cake. (3 minutes)
05
Step
4 mins
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake. (4 minutes)
06
Step
2 mins
Pour approximately 2 1/4 cups of the batter into the prepared springform pan, spreading it evenly to the edges. (2 minutes)
07
Step
5 mins
Gently arrange the fresh blueberries and raspberries atop the batter layer. Then, carefully spoon the remaining batter over the berries, covering them completely. (5 minutes)
08
Step
1 mins
Sprinkle the sliced almonds evenly over the top of the batter. (1 minute)
09
Step
55 mins
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil. (55 minutes)
10
Step
15 mins
Once baked, allow the cake to cool in the pan on a wire rack for 15 minutes. This helps the cake to set and prevents it from cracking. (15 minutes)
11
Step
2 mins
After 15 minutes, gently slide a thin knife around the inside edge of the pan to loosen the cake. Then, carefully release the springform circle. (2 minutes)
12
Step
1 mins
Dust the cake lightly with confectioners' sugar just before serving for an elegant finishing touch. (1 minute)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Billy Stoltenberg
Jun 10, 2025I added a layer of cream cheese frosting to the top, and it took this cake to the next level!
Eliane Kuhic
May 26, 2025I'm not usually a baker, but this recipe was so easy to follow, and the results were amazing! I'll definitely be making this again.
Virgil Yost
May 22, 2025I made this for a brunch with friends, and it was a huge hit! Everyone raved about how moist and flavorful it was.
Buck Keeling
Apr 20, 2025The cake was a little too sweet for my taste, so next time I'll reduce the amount of sugar slightly. Otherwise, it was perfect!
Candice Zemlak
Apr 13, 2025This cake was absolutely delicious! The almond flavor was subtle but present, and the berries added the perfect touch of sweetness and tartness.