Blueberries, raspberries, blackberries and almond work together beautifully in this lovely light cake, perfect for afternoon tea.
I love nothing more than baking a cake, using only one bowl too! This cake is simple to make and bake and has the most wonderful texture - it's both moist and light.
If you're gluten free, this cake can be very easily modified by omitting the flour and just doubling the amount of almond meal. Just be sure to add 1 tsp of baking soda so that the cake will rise.
Frozen berries work perfectly in this cake. Make sure you don't thaw them first, and stir them into the mixture frozen to prevent the colour from bleeding into the cake. If you're lucky enough to have berries in season then of course these would work so well too!
Berry and Almond Cake
150 g (5 oz) butter, softened
150 g caster sugar
1 tsp vanilla extract
50 mL milk
150 g self-raising flour
150 g almond meal
200 g frozen mixed berries
25 g flaked almonds
Icing sugar, berries, and whipped cream to serve
1. Preheat oven to 180C. Grease and line a 20 cm springform cake tin.
2. Cream the butter until soft. Add the sugar and beat until the mixture is pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
3. Beat in the milk, followed by the flour and almond meal. Carefully fold the mixture until it is just combined.
4. Gently fold in the frozen berries. Tip the batter into the prepared cake tin and scatter the flaked almonds over the top of the cake.
5. Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
6. Sprinkle the icing sugar over the top of the cooled cake and serve with berries and whipped cream.