Mixed Berry Almond Cake

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sioux16 0

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

1 h 25 m servings 496 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 63.9g
  • 21%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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