Ingredients

  • Cake
  • 60 grams flour
  • 140 grams almonds, sliced
  • 130 grams sugar, caster
  • 4 large egg yolks
  • 3 tablespoons milk
  • ¾ teaspoon vanilla
  • ¼ teaspoon salt
  • 60 grams egg whites
  • Berry Syrup
  • 75 milliliters water
  • 50 grams sugar, caster
  • 1 tablespoon lemon juice
  • ⅛ teaspoon almond extract
  • 255 grams blackberries
  • 125 grams raspberries
  • Garnish
  • powdered sugar

Directions

1. Preheat oven to 400*F/200*C/GM 6 and place oven rack in middle of oven. Generously butter 9x2" round cake pan and dust with flour, knocking out excess.
2. Pulse almonds with half of sugar in magimixer until finely ground. Add yolks, flour, milk, vanilla and salt and mix until combined. Pour into large bowl.
3. Beat whites until soft peaks. Add remaining sugar, a little at a time, until whites stiff and glossy. Meringue mixture, then fold remaining whites into batter. Pour batter into cake pan and bake until cake is springy to the touch and wooden pick in center comes out clean, 18-20 minutes. Cool cake in pan on rack 5 minutes, then invert onto rack and cool 10 minutes.
4. Berry syrup. Bring water and sugar to a boil, stirring until sugar is dissolved. Cool syrup 20 minutes, then stir in lemon juice and almond extract. Gently stir in berries.
5. Arrange cake, right side up, on a plate and spoon berries over top, then slowly pour fruit syrup evenly over cake. Dust with powdered sugar if desired.

Notes
Serving Ideas:Original serves 6.


Categories
CakesPuddings
Keywords
CakesPuddings
MacGourmet downloadAlmond Cake with Berries. To import, drag image to your MacGourmet recipe box.