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Blackberry almond cake on a cake stand with a slice cut out and wood handle knife on the stand.

Blackberry Almond Cake

Alicia
This Blackberry Almond Cake has a tender lightly sweetened crumb studded with bursts of tart blackberries all topped with a dusting of powdered sugar. It's an easy elegant cake perfect for weekday desserts and special occasions.
5 from 5 votes
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Cake, Dessert
Servings 8 slices

Equipment

  • Springform Pan
  • Parchment Rounds
  • Hand Mixer
  • Microplane

Ingredients
  

  • 1 1/2 cups almond flour spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs separated
  • 1/2 cup granulated sugar
  • 6 ounces blackberries
  • lemon zest from 1 lemon
  • 2 tablespoons powdered sugar for topping

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9-inch springform pan and line the bottom with parchment paper. Place it on a foil-lined baking sheet and set aside.
  • Place the egg whites in a medium-sized bowl. With a hand mixer on medium-high speed, whip the egg whites until stiff peaks form. Set aside.
  • In a separate large bowl, cream together the egg yolks and sugar on medium-high speed until they are well combined and have lightened in color. This should take about 2 minutes.
  • Add the almond flour, baking powder, and salt to the egg yolk and sugar mixture. Mix on medium speed just until everything comes together. The batter will be very thick at this point.
  • Using a spatula, fold 1/4 of the whipped egg whites into the batter until they are fully incorporated. Continue working 1/4 of the egg whites in at a time until they are all thoroughly incorporated (do not overwork the batter).
  • Gently fold in the blackberries and lemon zest.
  • Transfer the cake batter to the prepared pan. Bake for 30 to 35 minutes or until the top is golden brown and the middle is firm to the touch.
  • Allow the cake to cool on a wire rack for 10 minutes. Then, run a knife around the edges before releasing the springform pan and removing the ring.
  • Continue cooling the cake for about 1 1/2 hours or until it is at room temperature. Invert the cake onto your hand to remove the pan bottom and parchment paper. Then, invert it back onto a plate or cake stand.
  • Top the cake with powdered sugar before serving.

Notes

  • If you don't have a springform pan, a standard 9-inch cake pan will also work.
  • Store the cake in an airtight container at room temperature for up to 3 days. It can also be kept in the fridge to store for up to 1 week.
  • Freeze the cake whole or sliced into individual servings. Keep it in a freezer bag for up to 3 months. Thaw it in the fridge overnight or at room temperature for a few hours.

Nutrition

Serving: 1sliceCalories: 352kcalCarbohydrates: 26gProtein: 13gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 93mgSodium: 234mgPotassium: 71mgFiber: 6gSugar: 17gVitamin A: 181IUVitamin C: 5mgCalcium: 144mgIron: 2mg
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