Mixed Berry Almond Cake Recipes

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MIXED BERRY ALMOND CAKE



Mixed Berry Almond Cake image

Make and share this Mixed Berry Almond Cake recipe from Food.com.

Provided by Adie264

Categories     Breakfast

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 11

7 ounces almond paste, grated
1 cup sugar
10 tablespoons unsalted butter, melted
3 large eggs, room temperature
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups blueberries, and
raspberries
3 tablespoons sliced almonds
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan.
  • Add almond paste, sugar and butter to a mixing bowl. Beat on medium speed until smooth. Add eggs, one at a time, beating well between each addition. Beat on high for three minutes.
  • Sift flour with baking powder and salt. Add flour mixture to almond mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges.
  • Evenly sprinkle berries across batter. Drop spoonfuls of remaining batter on top of berries and sprinkle with almonds.
  • Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.
  • Cool cake in pan on wire rack for 15 minutes. Gently slide a knife around the inside edge of pan and release springform circle. Lightly dust with powdered sugar. finish cooling on rack or serve slightly warm. This cake is equally delicious served cold.

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

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

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.

MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING



Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting image

Categories     Cake     Berry     Dessert     Bake     Wedding     Cream Cheese     Almond     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 14 servings

Number Of Ingredients 30

Almond cream filling
1 cup half and half
1 vanilla bean, split lengthwise
1/3 cup sugar
1/4 cup all purpose flour
2 large eggs
1/2 7-ounce roll almond paste (scant 1/2 cup packed), diced
6 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
2 tablespoons (1/4 stick) unsalted butter
2/3 cup chilled heavy whipping cream
Cake
1 1/2 cups cake flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup lukewarm water
1/2 cup vegetable oil
5 large eggs, separated
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons grated lemon peel
1 cup raspberry preserves
Almond cream cheese frosting
2 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
3/4 teaspoon almond extract
Assorted fresh berries (such as strawberries and blueberries)
Currant jelly, warmed

Steps:

  • For almond cream filling:
  • Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. Add almond paste. Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes. Remove from heat. Add white chocolate and butter; whisk until melted and smooth. Press plastic wrap onto custard; chill 3 hours. Remove vanilla bean. Beat cream to peaks; fold into custard in 3 additions. Cover; chill at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
  • For cake:
  • Preheat oven to 325°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides. Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl. Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel. Using clean dry beaters, beat whites in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake. Cool cakes in pans on racks 10 minutes. Cut around cakes and turn out onto racks; cool completely.
  • Place thinner cake on 9-inch-diameter tart pan bottom. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Chill until filling is firm, about 15 minutes.
  • Cut larger cake horizontally in half. Place 1 half, cut side down, atop chilled filling. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Top with remaining cake layer, cut side down . Cover cake and remaining filling; chill 3 hours.
  • For almond cream cheese frosting:
  • Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Beat in 3/4 cup remaining filling. Spread 1 cup frosting thinly over sides and top of cake. Spread cake with remaining frosting, building high rim around top edge. (Can be made 1 day ahead. Cover with cake dome and chill.)
  • Mound berries on top of cake. Brush top of berries with warm jelly to glaze. Serve immediately, or chill up to 6 hours.

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

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