Description
This moist and very easy to make blackberry almond cake is a perfect ending to any dinner.
Ingredients
- 1 cup Dry Toasted Unsalted Almonds
- ¼ cups Unsweetened Coconut
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Sea Salt
- 1 cup Unsalted Butter At Room Tepmertaure
- ¾ cups Granulated Sugar, Plus 1 Teaspoon For Topping
- 3 Eggs At Room Temperature
- ⅓ cups Sour Cream
- ½ Lemon, Zested
- 1 Tablespoon Dried Lavender, Chopped Fine
- ¼ teaspoons Almond Extract
- ½ teaspoons Vanilla Extract
- 1 cup Fresh Or Frozen Blackberries
- ½ cups Fresh Or Frozen Raspberries
- Confectioners Sugar, For Dusting
Preparation
Preheat oven to 350°F. Butter or spray a 9-inch springform or cake pan with coconut oil and line bottom of pan with parchment.
In the bowl of a food processor, coarsely chop almonds. Transfer 1/4 cup almonds to a small bowl and mix with 1 teaspoon sugar and set aside.
Add coconut, flour, baking powder and salt to food processor. Process until remaining almonds are finely ground. Transfer to a bowl.
In food processor, cream butter with 3/4 cup sugar. Add eggs one at a time, blending each one fully. Add sour cream, lemon zest, lavender and extracts.
Add half of reserved flour-almond mixture and pulse to blend. Add remaining flour and pulse until smooth. Scrape into prepared pan and place fruit on top in single layer. Sprinkle with almond-sugar over top of cake.
Bake for 40 minutes, or until a cake tester comes out clean. Cool cake before removing from pan. Dust with confectioners sugar if desired.
