Blackberry-Lavender Almond Cake Recipe

Name: Blackberry-Lavender Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry toasted unsalted almonds; 1/4 cup unsweetened coconut; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 1 cup unsalted butter at room temperature; 3 eggs at room temperature; 1/3 cup sour cream; zest of half a lemon; 1 tablespoon dried lavender, chopped fine; 1/4 teaspoon almond extract; 1/2 teaspoon vanilla extract; 1 cup fresh or frozen blackberries; 1/2 cup fresh or frozen raspberries; confectioners sugar for dusting

Servings: persons

1 cup dry toasted unsalted almonds
1/4 cup unsweetened coconut
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup unsalted butter at room temperature
3 eggs at room temperature
1/3 cup sour cream
zest of half a lemon
1 tablespoon dried lavender, chopped fine
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup fresh or frozen blackberries
1/2 cup fresh or frozen raspberries
confectioners sugar for dusting

1
["Preheat oven to 350u00b0. Butter or spray a 9"" springform or cake pan with coconut oil and line bottom of pan with parchment.", "In the bowl of a food processor, coarsely chop almonds. Transfer 1/4 cup almonds to a small bowl and mix with 1 tsp sugar and set aside. Add coconut, flour, baking powder and salt to food processor. Process until remaining almonds are finely ground. Transfer to a bowl.", "In food processor, cream butter with 3/4 cup sugar. Add eggs one at a time, blending each one fully. Add sour cream, lemon zest, lavender and extracts.", "Add half of reserved flour-almond mixture and pulse to blend. Add remaining flour and pulse until smooth. Scrape into prepared pan and place fruit on top in single layer. Sprinkle with almond-sugar over top of cake.", "Bake for 40 minutes, or until a cake tester comes out clean. Cool cake before removing from pan. Dust with confectioners sugar if desired."]

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 cup dry toasted unsalted almonds, 1/4 cup unsweetened coconut, 1 cup all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Blackberry-Lavender Almond Cake 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.

Blackberry-Lavender Almond Cake

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