Mixed berries and almond cake
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.