Let’s take advantage of the few seasonal berries left to make this succulent berry cake, super soft and fruity!
Prep Time: 30 minutes
Baking Time: 60 minutes at 350° F (180° C)
Difficulty: easy
For: a mold of approximately 12 inches (30 cm)
Ingredients
- 2/3 cup + 1/4 cup of butter, softened (200 g)
- 2/3 cup + 1/4 cup of granulated sugar (200 g)
- 1 pinch of salt
- 4 eggs
- 2 tablespoons of lemon juice
- 1 1/2 cup of all-purpose flour (200 g)
- 1 cup of ground mound almonds (100 g)
- 1 teaspoon of baking powder
- 3 cups of raspberries (250 g)
- 1 1/2 cup of blueberries (125 g)
Instructions
1. Preheat the oven to 350° F (180° C).
2. Place the butter, sugar and salt in the food processor. Mix at high speed.
3. Add one egg after another and mix.
4. Stir in lemon juice and mix.
5. In a bowl, combine the flour, almonds and baking powder, then add to the mixture.
6. Mix the berries gently with the mass using a spatula.
7. Spread into lined pan.
8. Bake for about 1 hour at 350° F (180° C). Remove, let cool a little, unmold, let cool on a rack.
8. Powder with icing sugar if you want.