mixed berry almond cake

mixed berry almond cake
  • 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 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 3 tablespoons sliced almonds
  • 1 tablespoon confectioners' sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  2. Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
  3. Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter. Sprinkle almonds over the batter.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.
  5. Lightly dust cake with confectioners' sugar.

07/27/2019
mixed berry almond cake, recipe PT15M PT1H 5 455 calories

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