Blackberry Almond Cake
Hi everyone, I’m back from my trip to Sicily! First off, thanks to everyone for leaving such kind wishes for a fun vacation – and fun it was indeed. I’m still daydreaming about the beautiful light, colors, smells, and of course flavors of the island, but before I share pictures and impressions from Sicily, I wanted to put up a quick post. I still have mountains of laundry and other enchanting tasks to take care off. Just so I don’t forget I’m back in reality!
My parents have two giant blackberry bushes in their yard, which produce the most magnificent fruit every year. They are best eaten right off the vine when they are still warm from the sun. The day we returned, my parents dropped off a container of freshly picked blackberries – the perfect excuse to bake a cake! I made a simple cake base with ground almonds and vanilla, and topped it off with fresh berries and chopped almonds. If you don’t have blackberries at hand, you can use apricots, blueberries (they go great together!), nectarines, or raspberries instead. The batter is enough for a 26cm round cake pan.
Blackberry Almond Cake
125g soft butter
100g sugar
2 tablespoons vanilla sugar
grated peel of 1/2 lemon
3 eggs
150 g flour
40g ground almonds
blackberries
40g whole blanched almonds, roughly chopped
pinch of salt
1. Cream butter, sugar, vanilla sugar, lemon peel and pinch of salt.
2. Separate eggs and mix yolks into batter one at a time. Mix until well incorporated.
3. Add flour and ground almonds.
4. Beat egg whites until stiff peaks form.
5. Gently fold egg whites into batter.
6. Pour batter into pan and spread evenly.
7. Sprinkle blackberries on top of batter.
8. Sprinkle with chopped almonds.
9. Bake in preheated oven at 180C/350F for about 30 minutes or until golden.
10. Let cool on cake rack before unmolding.
Enjoy!
I’m looking forward to checking out what everyone has been cooking while I was gone! Stay tuned for a post on Sicily coming up next.
26 Comments
This cake leaves me spechless. Too phenom for words – what a burst of summer flavors and textures
Can’t wait for your Sicily post
chow! Devaki @ weavethousandflavors
Can’t wait for the post. Glad you had a lot of fun. The cakes looks wonderful.
First, welcome back
The cake looks delicious and I love the almonds in it, perfect with a cup of tea. Beautiful picture!
Hope you are having a wonderful week Karen!
I’m glad you’re back too. Can’t wait to hear all about it. We have blackberry bushes too but it wasn’t a good year. I’ll save this recipe for next year.
welcome back, Karen. Love this cake—blackberries abound! Like everyone else, I’m looking forward to your Sicilian inspired posts.
I can’t wait to hear more about Sicily! You’re so lucky.
This blackberry cake looks awesome. How fortunate that your folks have the bushes. Many people think of them as unwanted pests due to the thorns. Welcome back!
Welcome back Karen. What a lovely bounty to turn into cake. It looks beautiful and juicy.
Welcome back! And what a way to come back – this cake sounds amazing! I just love blackberries this time of year =)
What a recipe to return with. This is amazing!
Oh my goodness, this looks so pretty (and delicious!)
This looks AMAZING! Nice to have you back
)
Oh my golly! Would you believe that I currently have an almond cake topped with berries and almonds in my oven, right this minute?! We’re two peas in a pod!
Glad to hear you had a good time on your vacation! What a great treat to come back to. I love blackberries and they always remind me of visiting my grandparents in the summer when we would go pick wild ones from the woods. Almonds and blackberries sound just wonderful together!
you’re back
glad to hear you had fun…and good luck with all these enchanting tasks u’ve on hand 
i wish its berry season here….love the golden cake jewelled with those blackberries!
Gorgeous cake! I adore blackberries
What a gorgeous cake! I would love to have blackberries in my backyard! Welcome back – can’t wait to hear more.
Blackberry and almond, great combo. The presentation and photo quality are amazing.
Glad you found me, I look forward to following you here. I agree there is so little true inspiration out there. So finding a blog like yours is worth the follow.
Be well
How lucky to get freshly picked blackberries! The cake looks fantastic. Can’t wait to see photos and hear more about your trip.
Welcome home! Beautiful cake…blackberries always remind me of my grandparents home as they also have several gorgeous bushes
Glad that you had a lovely vacation Karen..I m also on vacation right now but thought of stopping by to tell how how beautiful this cake looks! PYO berries always taste awesome!
oh wow, this looks amazing !
Cake looks gorgeous Karen! I envy you for having blackberry bushes in your parents backyard!!
Aren’t you lucky! How cool that you get blackerry deliveries fresh of the tree from your parents. I’ve made a similar cake with raspberries- I love the simplicity of a nice cake bursting with fresh fruit. Yours looks terrific!
Welcome back daaaaahling! I cant wait to hear all about your amazing adventures in Sicily while I help myself to some of this beautiful cake you made!
*kisses* HH
What a stunning cake! I bet it is as delicious as it is gorgeous~
I think we had blackberry ESP about the same time!
I posted about some little tarts using the glorious blackberry! I have a cake recipe that I use with them too, but I like yours with the addition of the ground nuts, so will give that a try next time I make mine. Lovely blog!