Almond Cake with Summer Berries

Serves 8

  • 3/4 cup sugar

  • 1/2 cup butter

  • 7oz almond paste 

  • 3 eggs

  • 1 Tb Cointreau

  • 1/2 tsp almond extract

  • 1/4 tsp salt

  • 1/3 cup cake flour

  • 1/2 tsp baking powder

  • icing sugar

  • 1 ½ cps heavy cream

  • 1 ½ cp of your favourite berries if using strawberries hull and cut in quarters

Preheat oven 350 F. Butter 8 ½ “ springform pan dust with flour.

Cream butter and sugar until light and fluffy add the almond paste a bit at a time to combine. Add Cointreau and almond extract add eggs one at a time until fully blended.

Mix flour salt and baking powder together in a separate bowl. Add this to the batter until just combined.

Pour into the prepared springform pan bake 30- 35mins. Until golden and just barely set in the middle. Cool remove from pan. Dust with icing sugar.

To serve:

Whip the cream to soft peaks. Slice the cake and place on individual plates spoon a dollop of cream on top drizzle the plate with some raspberry coulis and a spoonful of berries.

TIP: You can replace the Cointreau with Kirsch, Grand Marnier, or just leave it out. Almond paste can be bought from specialty stores or bakeries 

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desserts, bakingLesley Stowe Scott