Almond and red fruit cake

• For 8 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cake Batter
  • Almond flour : 200 grams
  • All-purpose flour : 100 grams
  • Baking powder : 2 teaspoons
  • Salt : 1/4 teaspoon
  • Unsalted butter (softened) : 150 grams
  • Granulated sugar : 150 grams
  • Eggs : 3
  • Vanilla extract : 1 teaspoon
  • Milk : 120 milliliters
  • Red fruits (strawberries, raspberries, blueberries) (washed and hulled) : 200 grams
• Topping
  • Sliced almonds : 50 grams
  • Powdered sugar :

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 180°C (350°F) and grease a round cake pan.
• In a bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Set aside.
• In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
• Gently fold in the red fruits.
• Pour the batter into the prepared cake pan and smooth the top.
• Sprinkle the sliced almonds over the batter.
• Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
• Dust with powdered sugar before serving.

Tips

• Make sure the butter is softened to room temperature for easier creaming.
• You can use a mix of different red fruits or just one type, depending on your preference.
• Dusting the cake with powdered sugar adds a nice finishing touch.

Information

• This almond and red fruit cake is perfect for any occasion, from afternoon tea to dessert after a meal.
• Store any leftovers in an airtight container at room temperature for up to 3 days.