Can’t wait to bake this cake again! I think this statement says everything – one of the most delicious cakes I have ever made. Well, I might be biased because I love almond and berries in general, and these two flavours are obviously the two dominating ones in this recipe. In addition to being delicious and aesthetic, it is very easy and quick to make, which is always a plus when looking for a dessert when friends or family coming over. Even if you are not an experienced in cake baking, it is very difficult to make an error in this recipe.
You can substitute the blackberries with any other berries if you prefer. I can’t wait to try it with fresh raspberries and add a little bit of lemon zest to the mascarpone icing for a delicious spring/summer dessert.
- 150 g butter
- 150 g brown sugar
- 2 large eggs
- 1 lemon (zest only)
- 160 g yoghurt
- 80 g plain white flour
- 140 g grounded almond
- 10 g baking powder
- 250 blackberries
- 250 g mascarpone
- 1 tbsp icing sugar
- 1 tbsp almond flakes
- Pre-heat the oven to 180C (fan)
- Place softened butter and sugar into large mixing bowl.
- Mix, using hand mixer or stand mixer on medium speed 1-2 minutes, or until butter mixture is pale yellow, light and fluffy.
- Add eggs, lemon zest, yoghurt, flour, grounded almond and baking powder and mix until well combined.
- Pour the mix to a cake tin lined with parchment paper. Distribute half of the blackberries on top and bake for 40-50 minutes. The berries will sink down while in the oven, so do not push them into the batter.
- Leave it cool down before removing from the cake tin.
- To make the icing, mix the mascarpone with the icing sugar to get a creamy and fluffy texture.
- You can either use a spatula to cover the cake with the cream or use a piping bag – really depends on your preference.
- Decorate with the remaining blackberries and almond flakes.
Enjoy and until next time,
Nora from My Honeycomb Kitchen
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