Mixed Berry Almond Cake Recipes

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BERRY ALMOND CAKE

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



Berry Almond Cake image

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

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

MIXED BERRY ALMOND CAKE

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



Mixed Berry Almond Cake image

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.

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

MIXED BERRY ALMOND CAKE

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



Mixed Berry Almond Cake image

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

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

ALMOND-BERRY COFFEE CAKE

Fresh raspberries and tart blackberry jam fill lemon-zest-flecked cake;the cinnamon-spiced almond streusel on top is crumbly and nutty.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 20



Almond-Berry Coffee Cake image

Steps:

  • Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
  • Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.
  • Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.
  • Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.
  • Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.

1 cup all-purpose flour
2/3 cup packed light-brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sliced almonds, toasted
1/2 cup (1 stick) unsalted butter, softened
1/4 teaspoon pure almond extract
Vegetable oil, cooking spray
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces (about 1 1/2 cups) raspberries
2/3 cup blackberry jam
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1 1/4 teaspoons finely grated lemon zest
3 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups sour cream

SHERRY-SOAKED ALMOND CAKE WITH MIXED BERRIES

Categories     Cake     Berry     Nut     Dessert     Bake     Almond     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18



Sherry-Soaked Almond Cake with Mixed Berries image

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter and flour 10-inch-diameter tube pan with 3 1/2-inch-high sides. Finely grind toasted almonds in processor. Blend in flour and baking powder. Using electric mixer, beat butter and 2/3 cup sugar in large bowl until blended. Beat in almond paste a few pieces at a time. Add vanilla extract and beat until mixture resembles paste. Add 3 whole eggs 1 at a time, beating well after each addition. Beat in 3 egg yolks. Stir in dry ingredients. Using electric mixer fitted with clean dry beaters, beat 3 egg whites in medium bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold white into batter in 2 additions. Pour batter into prepared pan (batter will fill pan less than halfway). Bake until tester inserted near center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 1 hour. Pierce top of cake all over with wooden skewer.
  • For syrup:
  • Combine cream Sherry, sugar and butter in heavy small saucepan. Stir over low heat until sugar dissolves. Simmer until reduced to 1 cup, about 15 minutes. Mix in almond extract. Let syrup stand until just cool. Brush half of syrup over cake in pan. Let cake stand 1 hour. Turn cake out onto platter. Reheat remaining syrup just until butter melts. Pierce more holes in cake. Brush syrup over cake. Let cake stand 30 minutes. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature.) Cut cake into wedges. Garnish with dollops of sweetened whipped cream and berries and serve.

Cake:
1 cup toasted whole almonds (about 5 1/4 ounces)
1 cup cake flour
1 1/2 teaspoons baking powder
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
2/3 cup plus 1 tablespoon sugar
7 ounces almond paste, cut into small pieces
1 1/2 teaspoons vanilla extract
3 large eggs
3 large eggs, separated
Syrup
1 1/4 cups cream Sherry
1/3 cup sugar
1/4 cup (1/2 stick) butter
1/4 teaspoon almond extract
Lightly sweetened whipped cream
1 1/2-pint basket boysenberries, blackberries or raspberries
1 1-pint basket strawberries, hulled, halved

MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING

Make and share this Mixed-Berry Chiffon Cake With Almond Cream Cheese Frosting recipe from Food.com.

Provided by spatchcock

Categories     Breads

Time 7h40m

Yield 14 serving(s)

Number Of Ingredients 27



Mixed-Berry Chiffon Cake With Almond Cream Cheese Frosting image

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.
  • (This part can be done 2 days in advance--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.

1 cup half-and-half
1 vanilla bean, split lengthwise
1/3 cup sugar
1/4 cup all-purpose flour
2 large eggs
3 1/2 ounces almond paste, diced (scant 1/2 cup packed)
6 ounces good-quality white chocolate, finely chopped (such as Lindt or Baker's)
2 tablespoons unsalted butter
2/3 cup chilled heavy whipping cream
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 zest
1 cup raspberry preserves
2 (10 ounce) packages cream cheese, room temp
1/2 cup unsalted butter, room temp
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
3/4 teaspoon almond extract
assorted fresh berries (strawberries, raspberries, and blueberries(whatever you want)
currant jelly, warmed (or other(raspberry would be good!)

ALMOND AND MIXED-BERRY SHORTCAKES

Categories     Berry     Dessert     Bake     Almond     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 19



Almond and Mixed-Berry Shortcakes image

Steps:

  • Position rack just above center of oven and preheat to 375°F. Line rimmed baking sheet with parchment. Whisk egg white and 3 tablespoons sugar in small bowl to blend. Mix in almonds.
  • Blend 1/2 cup sugar and almond paste in processor until fine meal forms. Add flour, baking powder, lemon peel, salt, and ginger; blend 5 seconds. Add butter and cut in, using on/off turns, until coarse meal forms; transfer to large bowl. Whisk egg yolk, buttermilk, and vanilla in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until moist clumps form. Using floured hands, gather dough together.
  • Divide dough into 8 equal pieces; roll each into 2-inch ball. Place balls on prepared baking sheet, spacing 2 to 3 inches apart. Gently press top of each ball to flatten slightly. Divide almond topping (including egg white) among biscuits; spread to cover. Bake biscuits until golden brown and tester inserted into center comes out clean, about 26 minutes (biscuits will spread). Cool on sheet 5 minutes. Transfer to rack and cool. (Can be made 8 hours ahead. Cover; store at room temperature.)
  • Combine berries, lemon juice, and remaining 2 tablespoons sugar in medium bowl. Stir in preserves. Let stand until juices form, at least 1 hour and up to 2 hours, stirring occasionally.
  • Cut biscuits horizontally in half. Place bottoms on plates. Top with berry mixture, cream, and biscuit tops.
  • *Available in specialty foods stores and in the baking products section of most supermarkets.

1 large egg, separated
5 tablespoons plus 1/2 cup sugar, divided
1/2 cup sliced almonds
1/2 7-ounce log almond paste,* cut into 1/2-inch cubes
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground ginger
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup chilled buttermilk
1 teaspoon vanilla extract
2 cups halved hulled strawberries
1 1/2-pint container blackberries
1 1/2-pint container blueberries
1 1/2-pint container raspberries
1 teaspoon fresh lemon juice
3/4 cup red currant preserves
Lightly sweetened whipped cream

MIXED-BERRY COFFEE CAKE

Serve this berry and almond-filled breakfast cake warm from the oven.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 14



Mixed-Berry Coffee Cake image

Steps:

  • Heat oven to 350°F. Grease and flour bottom and side of 9-inch round cake pan, or spray with baking spray with flour.
  • In large bowl, beat 3/4 cup granulated sugar, the butter and egg with electric mixer on medium speed until fluffy. Beat in milk just until blended. Stir in flour, baking powder and salt. Spread batter in pan.
  • In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon. Add berries; toss with cinnamon-sugar mixture until well coated. Spoon berry mixture over batter. Sprinkle with almonds.
  • Bake 35 to 45 minutes or until toothpick inserted in center of cake comes out clean.
  • In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm.

Nutrition Facts : Calories 310, Carbohydrate 53 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 32 g, TransFat 0 g

3/4 cup granulated sugar
1/4 cup butter or margarine, softened
1 egg
1/2 cup milk
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 1/2 cups mixed fresh berries (such as blueberries, raspberries and blackberries)
1/3 cup sliced almonds
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk

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  • Preheat the oven to 325°. Lightly coat a 9-inch springform cake pan with baking spray and line the bottom with parchment paper.
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BERRY ALMOND CAKE RECIPE - CAKE LOVERS - LIFE TREE
2021-04-15 Instructions. Preheat the oven at 350F/177C and line two 8 inch (20 cm) cake trays with parchment. Add the sugar and butter to the mixing bowl and beat on high speed for 3 to 4 minutes, brushing the sides of the bowl frequently with your hands, until the butter is fluffy.
From globalportal48h.com
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MIXED BERRY ALMOND CAKE RECIPE | THE EXCHANGE BOOK
2019-12-11 Ingredients 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 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup fresh blueberries 1
From exchangebook.net
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BERRY ALMOND CAKE | RECIPESTY
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.
From recipesty.com
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MIXED BERRY AND ALMOND CAKE SQUARES RECIPE | EAT SMARTER USA
The Mixed Berry and Almond Cake Squares recipe out of our category Berry Cake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com
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MIXED BERRY ALMOND CAKE - LACTO OVO VEGETARIAN RECIPES
Mixed Berry Almond Cake might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 503 calories, 8g of protein, and 25g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. A mixture of eggs, sugar, flour, and a handful of other ...
From fooddiez.com
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AMAZING RASPBERRY ALMOND CAKE | SWEETEST MENU
2022-05-05 Super quick and easy Raspberry Almond Cake that works every time. Super soft and buttery and ready to eat in under an hour! Super soft and buttery and ready to eat in under an hour! Skip to primary navigation
From sweetestmenu.com
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MIXED-BERRY ANGEL CAKES WITH ALMOND SUGAR - SOUTHERN RECIPES
1 teaspoons almond extract 454 grams package angel food cake mix 237 milliliters pint fresh blueberries (about 170 grams package fresh raspberries (about 1 cup) 227 grams package fresh strawberries (about 1 cup), sliced 158 milliliters
From fooddiez.com
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MIXED BERRY, ALMOND AND LEMON CAKE - FIG JAM AND LIME CORDIAL
2020-07-02 Mixed Berry, Almond and Lemon Cake. July 2, 2020 by Celia @ Fig Jam and Lime Cordial. We have a very prolific lemon tree, and at the moment, it’s completely laden with fruit… So I adapted a tried and tested recipe from Yotam Ottolenghi’s Simple to work as a tray bake. It made a large batch to share for our weekend neighbourhood bake! 300g unsalted butter, …
From figjamandlimecordial.com
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MIXED BERRY-ALMOND GRATIN RECIPE | EATINGWELL
Add egg, tofu, butter and almond extract; process until smooth. Step 4. Spread berries evenly in the prepared gratin dish. Scrape the almond mixture over the top, spreading evenly. Step 5. Bake the gratin until light golden and set, 40 to 50 minutes. Let cool for at least 20 minutes.
From eatingwell.com
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MIXED BERRY ALMOND CAKE | RECIPE IN 2022 | ALMOND CAKES, RECIPE …
Feb 10, 2022 - Blueberries and raspberries are baked between layers of almond paste-laden batter in this deliciously unique cake recipe. Feb 10, 2022 - Blueberries and raspberries are baked between layers of almond paste-laden batter in this deliciously unique cake recipe. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows …
From pinterest.co.uk
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MIXED BERRY ALMOND CAKE RECIPE - TEXTCOOK
1 cup white sugarccc, 1 (7 ounce) package almond paste, grated through large holes of graterccc, 10 tablespoons butter, meltedccc, 3 eggs, at room temperatureccc, 1 3/4 cups all-purpose flourccc, 1 1/2 teaspoons baking powderccc, 1/4 teaspoon saltccc, 1 cup fresh blueberriesccc, 1 cup fresh raspberriesccc, 3 tablespoons sliced almondsccc, 1 tablespoon …
From textcook.com
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Top Asked Questions

How to bake almond cake with berries?
Preheat the oven to 325°. Lightly coat a 9-inch springform cake pan with baking spray and line the bottom with parchment paper. In a medium bowl, whisk the almond flour with the baking powder and salt. Set aside one-third of the berries in a small bowl for garnish.
How do you bake blueberries and raspberries with almond paste?
Blueberries and raspberries are baked between layers of almond paste-laden batter in this deliciously unique cake recipe. 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.
What is the best way to make almond butter cake?
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.
What ingredients do you use to make keto Mixed Berry Cake bars?
Keto Mixed Berry Cake BarsMy PCOS Kitchen salt, mixed berries, unsweetened almond milk, baking soda, lemon juice and 10 more Easy One-Bowl Mixed Berry CakeCelebrating Sweets vanilla extract, large eggs, baking powder, almond extract, all purpose flour and 6 more

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