Mixed Berry And Almond Cake Recipe

Name: Mixed Berry And Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup all purpose flour; 1/2 cup self rising flour; 1/3 cup almond meal; 1/2 cup butter plus 3 tablespoons butter, softened; 1 cup sugar; 1 teaspoon vanilla bean paste or extract; 2 large eggs; 3/4 cup whole milk; 1 1/2 cups frozen mixed berries; 4 ounces cream cheese; 1 teaspoon grated lemon rind finely; 2 tablespoons confectioners sugar; 1/2 cup heavy cream

Servings: persons

2/3 cup all purpose flour
1/2 cup self rising flour
1/3 cup almond meal
1/2 cup butter plus 3 tablespoons butter, softened
1 cup sugar
1 teaspoon vanilla bean paste or extract
2 large eggs
3/4 cup whole milk
1 1/2 cups frozen mixed berries
4 ounces cream cheese
1 teaspoon grated lemon rind finely
2 tablespoons confectioners sugar
1/2 cup heavy cream

1
Preheat oven to 350u00b0F. Grease and line a 8-inch round cake pan with parchment paper. Combine flour, self-rising flour and almond meal in a bowl and set aside.
2
Attach flat beater to KitchenAid(R) Stand Mixer. Add butter, sugar and vanilla to mixer bowl, turn to speed 4 and beat until light and creamy, about 2 to 3 minutes. Scrape down bowl, turn to speed 4 and add eggs, one at a time, beating well between each addition. Scrape down bowl.
3
Turn to Stir speed and gradually add 1/3 of flour mixture alternately with of half milk. Repeat with remaining ingredients. Mix until well combined. Gently fold in frozen berries, taking care not to overmix.
4
Pour batter into prepared pan and bake 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to cool completely on wire rack. When cool, spread Lemon Cream Cheese icing over top of cake and decorate with extra berries if desired.
5
To make icing, attach flat beater and bowl to mixer. Add cream cheese, lemon rind and sugar, turn mixer to speed 4 and beat until light and fluffy. Add cream and beat for 1 minute or until thickened and spreadable.

972

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 13 ingredients. The key ingredients include: 2/3 cup all purpose flour, 1/2 cup self rising flour, 1/3 cup almond meal, 1/2 cup butter plus 3 tablespoons butter, softened, and more.

Yes, Mixed Berry And 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.

That's it — enjoy your meal!

Mixed Berry And Almond Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions