Search thousands of recipes reviewed by home cooks like you.

Mixed Berry Almond Cake

  • Prep

  • Cook

  • Ready In

sioux16

Blueberries and raspberries are baked between layers of almond paste-laden batter in this deliciously unique cake recipe.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 63.9g
  • 21%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews