Best 6 Almond Cake With Mixed Berries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful symphony of flavors with our Almond Cake with Mixed Berries, a culinary masterpiece that tantalizes the taste buds and captivates the senses. This exquisite cake boasts a moist and tender almond sponge, lovingly crafted with ground almonds, sugar, eggs, and a touch of almond extract for an irresistible nutty aroma. The vibrant mixed berries, a colorful medley of strawberries, blueberries, raspberries, and blackberries, burst with sweetness and tartness, creating a harmonious balance of flavors. Topped with a delicate dusting of powdered sugar, this cake is a feast for the eyes and a delight for the palate. Alongside the classic Almond Cake with Mixed Berries, this article also presents tantalizing variations to suit every taste. Discover the decadent Chocolate Almond Cake, where rich cocoa powder deepens the flavor profile, and the luscious Raspberry Almond Cake, where tangy raspberries take center stage. For a touch of tropical flair, the Coconut Almond Cake with Pineapple is a delightful choice, while the elegant Orange Almond Cake offers a delightful citrusy twist. Each recipe is meticulously explained with step-by-step instructions, ensuring that bakers of all levels can recreate these culinary wonders in their own kitchens.

Here are our top 6 tried and tested recipes!

5-INGREDIENT ALMOND CAKE WITH FRESH BERRIES



5-Ingredient Almond Cake with Fresh Berries image

This simple almond cake is made with just five ingredients (not counting the berries), but don't let it's simplicity fool you - it's delicious (and it also happens to be gluten-free)!

Provided by Gina

Categories     Dessert

Time 1h

Number Of Ingredients 8

3 large eggs (separated, at room temperature)
3 large egg whites (at room temperature)
2/3 cup sugar
1 tsp pure vanilla extract
pinch fine sea salt
2 cups almond flour or almond meal ((200 grams))
1 cup mixed berries
powdered sugar (for dusting (optional))

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free).
  • In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.
  • In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.
  • Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.
  • With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here). Scrape the remaining egg whites over the yolks, and about half of the almond flour.
  • Gently fold them into the yolks, but only partially.
  • While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter. Be gentle!
  • Pour the batter into the prepared pan and shimmy until the batter is level.
  • Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
  • Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into 12 slices and serve with fresh berries.

Nutrition Facts : ServingSize 1 /12th, Calories 179 kcal, Carbohydrate 17 g, Protein 7 g, Fat 11 g, Cholesterol 47 mg, Sodium 39 mg, Fiber 3 g, Sugar 13 g

ALMOND CAKE WITH BERRIES



Almond Cake with Berries image

Categories     Cake     Milk/Cream     Egg     Dessert     Bake     Quick & Easy     Blackberry     Raspberry     Almond     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 18

For cake
Butter for greasing pan
1/2 cup all-purpose flour plus additional for dusting pan
1 cup sliced almonds (preferably with skins; 3 1/2 oz)
2/3 cup sugar
4 large egg yolks
3 tablespoons whole milk
3/4 teaspoon vanilla
1/4 teaspoon salt
2 large egg whites
For berry syrup
1/3 cup water
1/4 cup sugar
1 tablespoon fresh lemon juice
1/8 teaspoon almond extract
2 cups blackberries (9 oz)
1 cup raspberries (4 1/2 oz)
Garnish: confectioners sugar

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 400°F. Generously butter a 9- by 2 inch round cake pan and dust with flour, knocking out excess.
  • Pulse almonds with 1/3 cup sugar in a food processor until finely ground. Transfer almond sugar to a large bowl and add yolks, flour (1/2 cup), milk, vanilla, and salt, whisking until combined (batter will be thick).
  • Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/3 cup sugar, a little at a time, beating at medium speed, then beat at high speed until whites hold stiff, glossy peaks.
  • Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
  • Pour batter into cake pan and bake until cake is springy to the touch and a wooden pick or skewer inserted in center comes out clean, 18 to 20 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack and cool 10 minutes.
  • Make berry syrup while cake is baking:
  • Bring water and sugar to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Cool syrup 20 minutes, then stir in lemon juice and almond extract. Gently stir in berries.
  • Arrange cake, right side up, on a plate and spoon berries over top, then slowly pour fruit syrup evenly over cake. Dust with confectioners sugar if desired.

ALMOND BERRY LAYER CAKE



Almond Berry Layer Cake image

Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. It's not difficult to make, but it does take some time, so save this for a lazy Saturday when you've just scored piles of perfect berries from the farmers' market.

Provided by The New York Times

Categories     dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 16

Unsalted butter, for greasing pans
1 tablespoon all-purpose flour, plus more for pans
1 3/4 cups whole blanched almonds
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
2 large egg whites
1 cup sugar
1/2 teaspoon pure vanilla or almond extract
1 pound mascarpone cheese
8 ounces crème fraîche
Finely grated zest of 1 lemon
3/4 cup confectioners' sugar, plus more to taste
1 tablespoon kirsch or amaretto, optional
2 pounds (about 6 cups) mixed berries
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
  • Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground.
  • Fill a pot (large enough to set the bowl of an electric mixer in it without the bowl touching the bottom) with 1 inch water and bring to a simmer over low heat.
  • Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
  • Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and gently stir to combine.
  • Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic wrap if not using immediately.
  • In a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
  • Place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 27 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 276 milligrams, Sugar 30 grams, TransFat 0 grams

MIXED BERRY ALMOND CAKE



Mixed Berry Almond Cake image

Blueberries and raspberries are baked between layers of almond paste-laden batter in this deliciously unique cake recipe.

Provided by sioux16

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

1 cup white sugar
1 (7 ounce) package almond paste, grated through large holes of grater
10 tablespoons butter, melted
3 eggs, at room temperature
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup fresh blueberries
1 cup fresh raspberries
3 tablespoons sliced almonds
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  • Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
  • Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter. Sprinkle almonds over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.
  • Lightly dust cake with confectioners' sugar.

Nutrition Facts : Calories 495.7 calories, Carbohydrate 63.9 g, Cholesterol 99.5 mg, Fat 24.5 g, Fiber 3.7 g, Protein 8 g, SaturatedFat 10.4 g, Sodium 292.4 mg, Sugar 28.7 g

BERRY ALMOND CAKE



Berry Almond Cake image

I needed to use up some of the berries I froze last summer so I changed up my favorite sour cream cake recipe to come up with this barely-sweet cake with a whiff of almond flavor. It's great with a cup of tea or coffee. Feel free to increase the amount of sugar for a sweeter cake.

Provided by LauraF

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 15

⅔ cup white sugar
½ cup butter, at room temperature
2 eggs, at room temperature
1 cup sour cream, at room temperature
½ teaspoon almond extract
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cardamom
½ teaspoon salt
2 cups mixed frozen berries
2 tablespoons sliced almonds
1 tablespoon turbinado sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream, almond extract, and vanilla extract until batter is smooth.
  • Stir all-purpose flour, almond flour, baking soda, baking powder, cardamom, and salt together in a bowl. Add to the batter; mix on low speed just until combined.
  • Spread batter evenly in the prepared pan. Scatter berries on top. Sprinkle sliced almonds and turbinado sugar over berries.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan; serve warm or at room temperature.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 43.9 g, Cholesterol 84.1 mg, Fat 23.6 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 11.8 g, Sodium 397 mg, Sugar 21.4 g

SHERRY-SOAKED ALMOND CAKE WITH MIXED BERRIES



Sherry-Soaked Almond Cake with Mixed Berries image

Categories     Cake     Berry     Nut     Dessert     Bake     Almond     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

Cake:
1 cup toasted whole almonds (about 5 1/4 ounces)
1 cup cake flour
1 1/2 teaspoons baking powder
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
2/3 cup plus 1 tablespoon sugar
7 ounces almond paste, cut into small pieces
1 1/2 teaspoons vanilla extract
3 large eggs
3 large eggs, separated
Syrup
1 1/4 cups cream Sherry
1/3 cup sugar
1/4 cup (1/2 stick) butter
1/4 teaspoon almond extract
Lightly sweetened whipped cream
1 1/2-pint basket boysenberries, blackberries or raspberries
1 1-pint basket strawberries, hulled, halved

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter and flour 10-inch-diameter tube pan with 3 1/2-inch-high sides. Finely grind toasted almonds in processor. Blend in flour and baking powder. Using electric mixer, beat butter and 2/3 cup sugar in large bowl until blended. Beat in almond paste a few pieces at a time. Add vanilla extract and beat until mixture resembles paste. Add 3 whole eggs 1 at a time, beating well after each addition. Beat in 3 egg yolks. Stir in dry ingredients. Using electric mixer fitted with clean dry beaters, beat 3 egg whites in medium bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold white into batter in 2 additions. Pour batter into prepared pan (batter will fill pan less than halfway). Bake until tester inserted near center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 1 hour. Pierce top of cake all over with wooden skewer.
  • For syrup:
  • Combine cream Sherry, sugar and butter in heavy small saucepan. Stir over low heat until sugar dissolves. Simmer until reduced to 1 cup, about 15 minutes. Mix in almond extract. Let syrup stand until just cool. Brush half of syrup over cake in pan. Let cake stand 1 hour. Turn cake out onto platter. Reheat remaining syrup just until butter melts. Pierce more holes in cake. Brush syrup over cake. Let cake stand 30 minutes. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature.) Cut cake into wedges. Garnish with dollops of sweetened whipped cream and berries and serve.

Tips:

  • Use almond flour for a moist and flavorful cake. Almond flour is a great alternative to all-purpose flour in this recipe, as it gives the cake a moist and tender crumb, and a rich almond flavor.
  • Don't overmix the batter. Overmixing the batter can make the cake tough, so be sure to mix it just until the ingredients are combined.
  • Use fresh berries for the best flavor. Fresh berries will give the cake the best flavor, but you can also use frozen berries if you don't have any fresh ones on hand.
  • Add a glaze to the cake for a finishing touch. A simple glaze made with powdered sugar and milk is a great way to finish off the cake and give it a shiny appearance.

Conclusion:

This almond cake with mixed berries is a delicious and easy-to-make cake that is perfect for any occasion. The almond flour gives the cake a moist and flavorful crumb, while the mixed berries add a pop of sweetness and tartness. The glaze is the perfect finishing touch, and it gives the cake a shiny appearance. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.

Related Topics