Pages

▼

Monday, July 15, 2013

Mixed Berries Almond Cake - Berry #1


This cake is quick to do and easy to eat.

I am in love with cakes made with almond meal. It is moist and delicious with a beautiful tender crumb.
The recipe is adapted from Tartelette’s poached pear cake and I have previously tried it before and it was like she said, slightly pudding-like. I reduced the cream this time, it was more cake like and everybody loved it.



I tend to have left over berries from bakes, a bit here a bit there and so I freeze them. This cake is perfect if you want to finish off those bit of here and there.

I have used the same base a few times and I am in love with the one with mixed berries. I hope you like this as much as we do.





Mixed Berries Almond Cake
The basic cake recipe is modified from Tartelette 

40gm butter
100gm sugar
2 eggs
125gm whipping cream
1 tsp vanilla extract
100gm almond meal
35gm all purpose flour
1 tsp baking powder
1 heaped cup of mixed berries (fresh or frozen)

1. Grease a 9 inch baking dish or 6pcs 150ml ramekins or 3 pcs of Daiso baking dishes (Daiso’s baking dish are approximately +/-300ml capacity). Preheat oven at 160(fan)/180C. (the 9 inch pan I suggest 150(fan)/170C)
2. Mix almond meal, flour and baking powder together until well blended. Set aside.
3. Beat butter and sugar for about 1-2 minutes then beat in eggs, one by one. Beat in vanilla extract. Put half of the almond mixture in and beat on low speed until well combined and beat in the balance of almond mixture. Put in cream and beat on low speed until well combined.
4. Scrape the sides with spatula and pour the batter into prepared baking dish(es). Top with berries.
5. Bake until golden (9 inch 35-40 mins, Daiso 25 mins, Ramekins 15-20 mins)




I can finish up one of these, easy peasy!












at

19 comments:

  1. daphneJuly 15, 2013 at 1:06 PM

    That looks so pretty! I like how it uses almond meal and very little flour!! It will be a winner for sure in any household. I also like the little ramkins from daiso.

    ReplyDelete
  2. PHJuly 15, 2013 at 1:41 PM

    Somehow cakes with berries are so attractive :)

    ReplyDelete
  3. Chasing Food DreamsJuly 15, 2013 at 2:59 PM

    Berries always makes any desserts look really good! I wouldn't mind the pudding version too else I may even add more calories to this one and whipped up some hot creme anglaise... hehe...beautiful dessert and looks so easy to make.. :)

    ReplyDelete
  4. JanineJuly 16, 2013 at 12:05 PM

    This looks amazing! Definitely trying this out because it has both yours and Tartlette's praises!

    ReplyDelete
  5. AnonymousJuly 17, 2013 at 1:09 PM

    Hi wendy...

    The cake looks delicious n pretty... I would like to try it this week..Just would like to ask abt the berries.. Did u wash it before use? If frozen, just use it directly? Any issues on moisture seeps into the mixture? Thanks..

    Radha

    ReplyDelete
  6. mui muiJuly 17, 2013 at 5:29 PM

    Hi Wendy,
    This cake looks so pretty and delish!!
    I have some almond meal in the fridge. Would like to try the out too.
    Thanks for sharing!!

    mui

    ReplyDelete
  7. WendyinKK July 18, 2013 at 9:29 PM

    Radha,
    Wash the berries before you keep them. Let them air dry, then freeze them. No need to wash again.
    as long as you don't thaw them before use they are fine. Fresh or frozen berries will moisten bakes.
    The only fresh berry in this bake was the strawberries, the rest were frozen.

    ReplyDelete
  8. AnonymousJuly 19, 2013 at 1:24 AM

    Thanks wendy... I did yesterday for supper. It was delicious and loved it.. Thanks again..: )
    Radha

    ReplyDelete
  9. StrezzyJuly 19, 2013 at 6:30 PM

    Hi Wendy, may I ask, what brand of whipping cream did you use for this recipe please? Thank you in advance ;)

    ReplyDelete
  10. stylewomenJuly 19, 2013 at 11:53 PM

    Hmm, this cake looks wonderful! thanks for this delicious recipe!!!

    ReplyDelete
  11. Amy Cheong, DesirablerecipesJuly 20, 2013 at 8:28 PM

    What a lovely cake. Love those mixed berries. Thanks for the recipe.

    ReplyDelete
  12. WendyinKK July 21, 2013 at 9:57 PM

    Strezzy,
    Any brand will do. Mine is with 35% fat content.

    ReplyDelete
  13. AnonymousOctober 3, 2013 at 10:36 PM

    Hi Wendy,
    Is this cake best eaten warm or can I bake it the day before serving?
    Jaynelle

    ReplyDelete
  14. WendyinKK October 3, 2013 at 11:15 PM

    Jaynelle,
    I love it warm, and it can be easily reheated with the microwave or a quick bake in the oven.

    ReplyDelete
  15. AnonymousOctober 22, 2013 at 8:02 PM

    Can I prepare the cake batter, put them into the fridge and then take it out, top with the fruits and only put them into oven? Jaynelle

    ReplyDelete
  16. WendyinKK October 22, 2013 at 8:25 PM

    Jaynelle,
    Although I don't understand why you want to do that, but for me, I'll get the whole thing done, chill and reheat when it's time to eat.

    ReplyDelete
  17. Amy hoJanuary 25, 2014 at 12:10 AM

    Hi Wendy

    Is almond meal known as almond powder ?

    ReplyDelete
  18. Amy hoJanuary 25, 2014 at 12:11 AM

    All purpose flour is plain flour ?

    ReplyDelete
  19. WendyinKK January 25, 2014 at 1:31 AM

    Amy,
    Yes and yes

    ReplyDelete

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

FOR NON BLOGGERS:
Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.