August 9 2018
Almond Berry Cake
All you need this summer is a slice of Almond cake topped with tasty berries!
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Ingredients
For cake:
• Butter for greasing pan
• 1/2 cup all-purpose flour
• 1 cup sliced almonds
• 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 vanilla extract
• 2 cups blackberries , 1 cup raspberries
Preparation
Make cake:
• Put oven rack in middle position and preheat oven to 400°F
• 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.
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