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Mixed berries and almond cake


A real summer treat  …  perfect for dessert, a brunch or afternoon coffee…

Be careful when mixing the berries under the batter so that they are kept whole and don’t leave the cake too moist.

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Mixed berries and almond cake

Course Dessert
Cuisine seasonal, summer
Keyword almonds, berries, cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 2 large eggs
  • 200 g sugar
  • 2 tea spoons vanilla powder
  • 100 ml sunflower oil
  • 1 bio lemon zest only
  • 2 tablespoons milk this is only needed if you dough is too dry after adding the berries
  • 150 g plain flour
  • ½ tea spoon salt
  • 1 tea spoon baking powder
  • 90 g chopped almonds you may choose to use walnuts or any other nut instead
  • 400 g mixed berries I used blackberries and raspberries
  • icing sugar for dusting

Instructions

  • Pre-heat your oven to 180C. Grease the sides of a 22cm springform pan with soft butter and lay a round of baking paper on the bottom of the pan. Place the pan on a tray and set aside.
  • Whip the eggs, sugar and vanilla together in the bowl of an electric mixer with a whip attachment on high for approximately 2 minutes, until the eggs have lightened in colour and are light and airy. Slowly drizzle in the oil while the machine is still on high.
  • Now add the dry ingredients and the chopped almonds and combine. Lastly, fold in the berries.
  • Pour into your pan and bake for approximately 40 minutes until a cake tester tested in the centre of the cake comes out clean.

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