Almond Cake with Fresh Berries Recipe

Name: Almond Cake with Fresh Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces almond paste (3/4 cup plus 1 tablespoon tightly packed; see Note); 3/4 cup sugar; 1 stick (4 ounces) unsalted butter; 1 teaspoon pure vanilla extract; 3 large eggs; 1/4 cup milk; Dash of salt; 1 cup cake flour (4 ounces); 1/2 teaspoon baking powder; 1 1/2 tablespoons whiskey, rum or Cognac; 2 tablespoons superfine sugar; 2 tablespoons apricot jam; Fresh berries; Mint leaves; Sour cream or creme fraiche, for serving

Servings: persons

4 ounces almond paste (3/4 cup plus 1 tablespoon tightly packed; see Note)
3/4 cup sugar
1 stick (4 ounces) unsalted butter
1 teaspoon pure vanilla extract
3 large eggs
1/4 cup milk
Dash of salt
1 cup cake flour (4 ounces)
1/2 teaspoon baking powder
1 1/2 tablespoons whiskey, rum or Cognac
2 tablespoons superfine sugar
2 tablespoons apricot jam
Fresh berries
Mint leaves
Sour cream or creme fraiche, for serving

1
Assemble the Cake Preheat the oven to 350.
2
Butter an 8-by-2-inch round cake pan.
3
Line the pan with parchment paper and butter the paper.
4
In a food processor, combine the almond paste, sugar, butter and vanilla and process for 10 seconds.
5
Add the eggs, milk and salt and process for 5 seconds.
6
Add the cake flour and baking powder and process until the batter is smooth, 5 to 10 seconds.
7
Scrape the batter into the prepared pan and bake until lightly browned and firm, about 40 minutes.
8
Let cool.
9
Assemble the Cake Meanwhile, in a small bowl, mix the whiskey with the sugar and 1 1/2 tablespoons of water; stir to dissolve the sugar.
10
In another small bowl, whisk the apricot jam with 1/2 tablespoon of water to make a glaze.
11
Assemble the Cake Unmold the cake and peel off the paper.
12
Transfer the cake to a serving platter, right side up, and brush with the whiskey syrup.
13
Brush the cake with the apricot glaze.
14
Scatter the berries over and around the cake.
15
Garnish with the mint leaves and serve the cake in wedges with sour cream.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces almond paste (3/4 cup plus 1 tablespoon tightly packed; see Note), 3/4 cup sugar, 1 stick (4 ounces) unsalted butter, 1 teaspoon pure vanilla extract, and more.

Yes, Almond Cake with Fresh Berries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Cake with Fresh Berries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions