Almond Cake with Forest Berry Frosting
This recipe makes approximately 10-12 servings
Few ingredients, few steps, lots of flavor, and it's beautiful too. My take on a delicious, moist, ultra-soft almond cake is so easy to make. The decorative berry frosting gives the cake a luxurious and feminine look and adds some lovely acidity to the cake.
I didn't know it was so easy to make my own berry puree before I made this cake, but it really does require two ingredients and tastes so much better than what you can buy. Plus, it opens up so many options and variations because it's completely up to you.
For this recipe, I used a bag of mixed berries from the freezer, but if you are lucky enough to own a garden or allotment that has some berries, it would be fantastic to harvest from your own garden
Almond Cake with Forest Berry Frosting
Preperation: >30 minutes Cooking time: 30 minutes Total: >50 minutes
Ingredients
This recipe makes approximately 10-12 servings
Almond cake
200 g butter, room temperature
200 g sugar
4 eggs M/L
A dash of almond essence to taste (can be left out)
175 g almond flour
125 g GF flour, I used Red Finax.
5 g baking powder
5 g Xhantan Gum
Berry puree
150 g forest berries
70 g sugar
Berry frosting
200 g butter, room temperature
340 g icing sugar
150 g mascarpone cheese
4-5 tbsp berry puree
Method
Almond cake
Start by preheating the oven to 170 degrees.
Find a mold that is lined with baking paper. My mold measures approx. 21x21cm.
Put the butter and sugar in a mixing bowl. Whisk it together with a whisk. Scrape down the sides several times along the way so that it is well mixed and everything is included.
Add the eggs and whisk thoroughly.
Add the remaining ingredients and mix with a spatula.
Put the dough in a mold and bake for approx. 30 min. at 170 degrees regular oven
Berry puree
While the cake is baking, you can cook the berry puree.
Pour the frozen berries into a saucepan.
Once the frozen berries have warmed up a bit and released some liquid, add the sugar and cook the sugar and berries together for 5 minutes.
Remove the pan from the heat and let cool for a moment before blending the cooked berries into a puree with a hand blender.
Forest berry frosting
Whisk the butter white and fluffy in a mixer.
Add the icing sugar in two batches.
Whisk for 5 minutes.
Add the mascarpone and whisk together.
Finally, add the berry puree and whisk together.
Spread the frosting on the completely cooled cake and make small patches of puree with the remaining berry puree and swirl it together with the frosting in a fine pattern.
Tips and storage
〰️ Store the cake in the fridge because of the frosting. You can cut the cake in half or in the number of pieces you want to serve and just decorate them, so you can keep the frosting refrigerated and the cake itself at room temperature in an airtight container - this will keep it moist and delicious for the longest time.
〰️ Put your frosting in a piping bag and decorate the cake.
〰️ You can replace wild berries with raspberries, blackberries, blackberries, blueberries, blackcurrants, the sky's the limit.
〰️ If you have no allergies, you can replace gluten-free flour with wheat flour 1:1 and leave out Xhantan Gum.
〰️ The cake is suitable for baking in muffin tins, but with a shorter baking time depending on the size of the tins.
〰️ The cake itself can be frozen. I have not tried freezing it with frosting. Frosting can also be frozen, but I would always freeze the cake without frosting and make fresh frosting when I need it.
