Mazarin almond cake with summer berries
Prep
25 mins
Cook
45 mins
Servings
8
Difficulty
Medium
This is one of my favorite cakes to make when summer berries are at their peak. The delicate almond sponge is wonderfully moist and pairs beautifully with fresh strawberries and whipped cream. What I love most is how straightforward it is to put together, taking just 25 minutes of prep before it goes in the oven. Ground almonds are packed with protein and healthy fats, making this feel a bit more nourishing than a typical cake. The whole thing comes together in under 90 minutes from start to finish, making it perfect for when you want something homemade and impressive without spending all day in the kitchen.
Ella x
Ingredients
- 150 gramsunsalted butter(softened, plus extra for greasing)
- 200 gramsground almonds
- 150 gramscaster sugar
- 150 gramsicing sugar
- 2 tspalmond extract
- 1 tspvanilla extract
- 4british blacktail medium free range eggs
- 100 gramsplain flour
- 50 gramscornflour
- 2 tspbaking powder
- 250 mlswhipping cream
- 1 drop/svanilla extract
- 250 gramsstrawberries(fresh berries (such as blueberries, raspberries and strawberries))
Detail level
Instructions
- 1
Preheat the oven to 180ºC, gas mark 4. Grease and line a 23cm round, deep cake tin with baking parchment. In a food processor, whizz the ground almonds until very fine, then add the sugars and whizz again. Add the butter and extracts and whizz to combine. Add the eggs, one by one, whizzing after each addition. In a bowl, combine the flour, cornflour and baking powder with a pinch of salt and gently mix into the batter (take care not to overmix).
- 2
Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Cool completely in the tin then transfer to a serving plate.
- 3
Whisk the cream and vanilla to soft peaks. Spread over the cake; top with the berries.
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