I can't think of a better dessert to serve to guests than this pretty Almond Berry Cake, or to bake on a Sunday afternoon to have with a cup of coffee. It's simple, yet delicious and the moist, dense crumb combined with the dark, crispy, chewy, almond flavored crust is a spectacular combination.
You can use blackberries, but keep in mind that they have seeds...
Serves 6-8
1 cup sugar
7 ounces almond paste
8 ounces unsalted butter (2 sticks), cut into 1" pieces
5 eggs
1 teaspoon almond extract
1/4 teaspoon orange blossom water
zest from one orange
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup mixed berries, blueberries, raspberries, red currants, etc...
Confectioners sugar to dust
Preheat oven to 350 degrees.
Butter and line the bottom of a 9" cake pan with parchment paper.
In a food processor, pulse together the sugar and almond paste (break the paste up a bit first) until fine and crumbly (if you don't have a food processer, place the sugar and almond paste in the mixing bowl of your mixer and use your hands to crumble up the almond paste, working it into the sugar with your fingers until it's as fine and crumbly as you can get it).
Transfer sugar-almond paste to the bowl of your mixer (if you used a food processor). On medium speed, add the butter to the sugar-almond mixture a few pieces at a time until it is all worked in. Then lower speed to low and add eggs one at a time, using a spatula to scrape down the sides of the bowl if necessary. Add the almond extract, orange blossom water and orange zest and mix.
In a separate bowl, mix together the flour, baking powder and salt and then add to the cake batter. Mix on low until combined.
Pour batter into the cake pan, then gently lay the berries on top of the batter (do not push them in or cover with batter).
Bake at 350 degrees for 50-55 minutes until the top is firm to the touch and is lightly browned (the sides should be a dark brown).
Allow to cool. Dust with confectioners sugar and serve.
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