It's summertime! This cake is gonna be a summer fave. It's refreshing, sweet, and more importantly, super easy to make.
You want a sweet treat that's not gonna weight you down too much? I've gotcha covered. This blackberry almond cake is gonna be a summer fave. It's refreshing, sweet, and more importantly, super easy to make. I have used King Arthur's Gluten Free All Purpose Flour for this bad boy, but feel free to use whatever Gluten Free Flour blend you prefer, or use regular All Purpose Flour if you don't mind the added gluten.
Play with the flavors whichever way you want with this one! I have chosen blackberries and almond for this one, but this cake would be great with strawberries and vanilla, cranberries and orange... whatever floats your boat.
Kitchen equipment you will need:
Mixing Bowl
Whisk
Mixing Spoon
Measuring Cups
Measuring Spoons
11" x 7" rectangular mold
Parchment Paper
Sieve
Ingredients:
for the Cake
1 stick (113g) of Unsalted Butter, at room temperature
1 cup and 2 tablespoons (225g) of White Granulated Sugar
2 large Eggs
1 cup (160g) of gluten free flour (or All Purpose flour if you would like to opt out of gluten free - I use this GF flour from King Arthur)
1/4 cup (60g) of sour cream
3/4 tsp of almond extract (or almond extract paste - which is what I had)
1 tsp of baking powder
2 1/2 cups (300g) of whole washed blackberries
pinch of salt
for the Lemon Icing
1/2 cup Confectioner's Sugar
Half a Lemon
Flaked Almonds
Ok. Let's GO.
RECIPE LEVEL: Easy Peasy
HANDS-ON TIME: 15 - 20 minutes
BAKING TIME: 30 - 40 minutes (depends on the cake pan you use - watch the oven)
Method:
1. Preheat oven to 350F. Line an 11" x 7" rectangular cake pan. You can use other sizes as well but try not to go any larger than 11" x 7." If all you have at hand is a 9" diameter cake pan, then feel free to use that. The larger you go, the thinner your cake will come out, so you'll have to double the recipe.
2. Prep your blackberries by washing them and patting the excess water with a kitchen towel or paper towel. Set aside.
2. Beat your softened butter and sugar in a large bowl until the mixture looks a pale yellow.
3. Add the eggs one by one to the mixture and whisk through. Add the sour cream and almond extract.
4. Sieve your flour, baking powder, and salt into the mixture and incorporate fully.
5. Take one additional tablespoon of flour and toss the washed and dried blackberries until they are completely coated in flour (this will help them not sink to the bottom of the cake.)
6. Stir the blackberries into the cake batter with a mixing spoon.
7. Tip batter into the prepared cake pan and bake at 350F for 30 - 40 minutes. You want to make sure the top is golden brown, and if you stick a knife or a wooden skewer into the cake it comes out completely clean.
8. Set the cake aside and let cool. Make the lemon icing in the meantime by mixing together the Confectioners' Sugar with the juice of half a lemon. Tip the cake out into your serving plate. Drizzle the icing all over the cake when it is cool to the touch. Sprinkle some flaked almonds on top to decorate.
9. Crush itttttttt.
Spend your day at the beach with a nice beer or cocktail and then crush this cakey goodness. Tag me @masamamafood on Instagram if you make it - I wanna see!
Buen provecho!
Tag me @masamamafood!
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