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Berry 8 oz cake
8 oz (240gm) unsalted butter, softened
8 oz (240gm) caster sugar
8 oz (240gm) almond meal
1 tsp baking powder
4 eggs at room temp
1 tsp vanilla ess.
Fruit for the flavoring (eg – strawberries, poached quinces, caramelisd pears, fresh or honey roasted figs, boysenberries, raspberries, plums, apricots etc etc)
Use whatever fruit that is in the peak of its season!!
*tip 1- you can use 4oz almond meal and 4oz SR flour instead of just almond meal if you want a bit more “chew” to your cake – just omit the baking powder.
*tip 2- you can also substitute most other nuts instead of almonds (eg – pistachios or toasted hazelnuts)
1. With a paddle attachment, beat the butter and the sugar until white and creamy.
2. Add the pre-cracked eggs one at a time, incorporating well between additions.
3. Add the vanilla, almond meal and the sieved baking powder and mix until just combined
4. Pour into a lined cake tin and top with fruit or berries if desired.
5. Bake at 170˚c for approx 40 mins (may take less with a fan forced oven)
6. Test for doneness with a skewer (must come out of the cake clean)
7. Let the cake cool completely before serving, and serve with clotted (King Island) Cream.
Downloads:
- Printable berry cake.pdf (PDF 76.5 kb)
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