Blueberries and raspberries are baked between layers of almond paste-laden batter in this deliciously unique cake recipe.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
496 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
Step 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.
Step 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.
Step 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.
Step 5
Lightly dust cake with confectioners' sugar.
Ingredients
1 cup white sugar
1 tablespoon confectioners' sugar
10 tablespoons butter, melted
1 cup fresh raspberries
1 cup fresh blueberries
3 tablespoons sliced almonds
3 eggs, at room temperature
1 (7 ounce) package almond paste, grated through large holes of grater
