Berry & Almond Cake
Serves 6 - 12 people (it’s not down to me to set your portion size!)
This cake is my absolute favourite - it’s perfect with ice cream, whipped cream, creme fraiche or yoghurt. Serve with some berries on the side!
Filled with berries, full of almond-y flavour and topped with crunchy amaretti biscuits and flaked almonds - it’s literally amazing.
Ingredients
250g unsalted butter, softened
250g caster sugar
1/2 tsp almond extract
4 medium eggs
2 tbsp milk
160g plain flour
100g ground almonds
1 tsp baking powder
200g mixed berries (blueberries, raspberries, strawberries etc)
50g flaked almonds
50g crushed amaretti biscuits
Method
Preheat the oven to 180C / 160C fan / 375F / Gas Mark 4. Grease and line a 9” cake tin.
Cream the butter, sugar and almond extract in a large bowl until pale and fluffy.
Fork together the eggs and milk in a jug and add into the butter mixture little by little, whisking between each addition until fully combined.
Add in the dry ingredients and fold in until clear - don’t over mix.
Fold through the berries, keeping a few aside to decorate. Put the mixture into the prepared tin.
Top with the reserved berries, flaked almonds and crushed amaretti biscuits.
Bake for 45-50 minutes or until an inserted skewer comes out clear.
Leave to cool and keep covered until you are ready to eat!