Simple Way to Mixed Berry Panna Cotta

Mixed Berry Almond Cake

Or pair it with christmas spices and a dried fruit compote for a classy winter dessert.

Recipe Summary Mixed Berry Almond Cake

Blueberries and raspberries are baked between layers of almond paste-laden batter in this deliciously unique cake recipe.

Ingredients | Mixed Berry Panna Cotta

1 cup white sugar

1 (7 ounce) package almond paste, grated through large holes of grater

10 tablespoons butter, melted

3 eggs, at room temperature

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

1 cup fresh blueberries

1 cup fresh raspberries

3 tablespoons sliced almonds

1 tablespoon confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.

Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter. Sprinkle almonds over the batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.

Lightly dust cake with confectioners' sugar.

Info | Mixed Berry Panna Cotta

prep: 20 mins cook: 50 mins additional: 15 mins total: 1 hr 25 mins Servings: 8 Yield: 1 9-inch cake

TAG : Mixed Berry Almond Cake

Desserts, Nut Dessert Recipes, Almond Dessert Recipes,