Simple and delicious almond cake with berries

Written by on in All Recipes, Dessert, Sweet

It’s finally time to bring in some almond flour with this almond cake with berries! I love almonds, I just love everything with the taste of it and it can never be enough. So I had some almond flour on hand and was craving for a nice fresh, moist cake with some fresh berries I bought from the store. Also got another recipe with almond flour in the making at the same time because I just can’t be stopped. Try me.

So this almond cake has some added lemon zest and juice in it to freshen it up and also this fresh and tangy lemon icing on top. I wanted a nice colour for the icing, but I generally don’t like to add artificial colourings so I just mixed in some of the berries who gave it an amazing pink and purple colour. When you top your cake with some extra fresh berries like blueberries or raspberries, you have this amazing cake fit for everyones afternoon tea. You don’t have to make the icing, you can also just top it off with some powdered sugar on top and fresh berries, or omit the sugar in its whole!

The cake itself is incredibly moist and when I want something most I always try to not only use white sugar, but also use partly brown sugar. I adore brown sugar in everything, because I generally like to have my cakes and cookies fudgy. So, but enough talking, let’s make this afternoon tea cake shall we?

Ingredients

for the cake you will need:

  • 136 g | 1 cup all purpose flour
  • 96 g | 1 cup almond meal
  • 100 g | 1/2 cup brown sugar
  • 100 g | 1/2 cup white sugar
  • 4 eggs
  • 180 g | 6 ounces unsalted butter
  • 2 tbsp milk or plantbased milk
  • 1 1/2 tsp baking powder
  • juice and zest of 1 lemon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 180 g | 1 cup fresh or frozen mixed berries

For the icing you will need:

  • 120 g | 1 cup icing sugar
  • 2 tbsp mixed berries
  • 3-4 tbsp lemon juice

Method

  • Heat your oven to 160°C  or 320°F.
  • In a medium bowl, sift your flour, almond meal, baking powder and salt. Give it a quick mix with a whisk.
  • In another large bowl, cream your butter with the sugar and the lemon zest with a handmixer. Cream until light and fluffy, this will take 3-4 minutes. With your handmixer on low speed, add your eggs one by one (Your mixture can look a little bit broken). Also add the lemon juice and the vanilla extract and keep mixing until incorporated.
  • Now again with your handmixer on low speed, add in the flour mixture in 2 parts.
  • Lastly mix in your milk and fold in your berries with a silicone spatula.
  • Pour the mixture in a greased 9-inch springform.
  • Bake for 45-50 minutes or until a toothpick comes out clean.
  • While it is cooling down you can make your icing by mixing all the ingredients and pouring it over your cake when cooled down. Top it with some berries and enjoy!
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Let me know if you made this recipe and tag me on instagram or in your stories! If your are looking for something else for a great afternoon tea, try these lemon and oat muffins!