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This Blackberry Almond Cake is a delightful combination of tangy blackberries and nutty almond flavors, resulting in a pillow-soft, velvety, and moist cake. Perfect for any occasion, this cake is sure to impress with its unique flavor profile and beautiful presentation.
When I first made this Blackberry Almond Cake, I was blown away by the combination of tangy blackberries and the nutty, fruity flavor of almonds. The cake is incredibly soft and moist, with a smooth and tangy frosting that complements the flavors perfectly. It's become one of my favorite cakes to make for special occasions.
Essential Ingredients
For the Cake
- Butter: Use unsalted butter for a rich, creamy base.
- Sugar: Granulated sugar adds sweetness to the cake.
- Eggs: Provide structure and richness to the cake batter.
- Almond extract: Adds a nutty, fruity almond flavor to the cake.
- Flour: All-purpose flour provides the structure for the cake.
- Baking powder and baking soda: Help the cake rise and create a fluffy texture.
- Salt: Enhances the flavors in the batter.
- Milk: Adds moisture and richness to the cake.
- Almond flour: Adds a nutty flavor and helps create a tender crumb.
For the Blackberry Filling
- Blackberries: Fresh or frozen blackberries provide the base for the filling.
- Sugar: Adds sweetness to the filling.
- Lemon juice: Adds a tangy flavor to the filling.
- Cornstarch: Thickens the filling.
- Water: Helps create the perfect consistency for the filling.
For the Blackberry Buttercream
- Blackberries: Fresh or frozen blackberries provide the base for the buttercream.
- Lemon juice: Adds a tangy flavor to the buttercream.
- Powdered sugar: Adds sweetness and structure to the buttercream.
- Butter: Use unsalted butter for a smooth, creamy base.
Creating the Cake
Prepare the Cake Batter
- Mixing the Batter:
- In a large bowl, beat the butter and sugar together until fluffy, about 2-3 minutes. Add the egg yolks one at a time, mixing well after each addition. Stir in the almond extract. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and almond flour. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Whip the Egg Whites
- Whipping the Egg Whites:
- In a clean bowl, using a whisk attachment on a stand mixer, beat the egg whites on high until stiff peaks form. Gently fold the egg whites into the batter, being careful not to overmix.
Bake the Cake
- Baking Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
Prepare the Blackberry Filling
- Making the Filling:
- In a small bowl, mix together cold water, lemon juice, and cornstarch. In a saucepan, combine blackberries and sugar. Pour the cornstarch mixture over the blackberries and cook over medium-low heat until thickened. Let the filling cool before assembling the cake.
Prepare the Blackberry Buttercream
- Making the Buttercream:
- In a blender, combine blackberries and lemon juice. Blend until smooth. In a bowl, combine the blackberry mixture with 2 cups of powdered sugar. In a separate bowl, whip the butter until light and fluffy, about 2-3 minutes. Gradually add the remaining powdered sugar to the butter, mixing well. Add the blackberry mixture to the butter mixture, one-third at a time, mixing well after each addition. Chill the buttercream for 30 minutes to help it set up.
Assemble the Cake
- Assembling the Cake:
- Place a small dollop of frosting on a cake stand or plate. Place one cake layer on top. Spread the blackberry filling over the cake and place the second cake layer on top, face down. Frost the cake as desired with the blackberry buttercream.
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The almond extract in this recipe is a game-changer. It adds a unique, nutty flavor that complements the tangy blackberries perfectly. My family loves how the combination of flavors creates a delightful and moist cake that's perfect for any occasion.
Serving Suggestions
Serve this Blackberry Almond Cake as a showstopping dessert for bridal showers, summer birthdays, or any special gathering. The tangy blackberry filling and buttercream pair beautifully with the nutty almond cake, creating a harmonious blend of flavors. Garnish with fresh blackberries or a sprinkle of sliced almonds for added presentation.
Customize Your Cake
Add Nuts: Sprinkle sliced almonds or chopped walnuts into the batter for added crunch and flavor. Spice It Up: Add a pinch of cinnamon or cardamom to the cake batter for a warm, aromatic touch. Make It Gluten-Free: Use a gluten-free flour blend to make the cake gluten-free. Vegan Option: Use a dairy-free butter alternative and a plant-based milk to make the cake vegan-friendly.
Storage and Reheating
Store leftover Blackberry Almond Cake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator for 2 hours before serving. The cake can be stored in the freezer for up to 1 month.
This Blackberry Almond Cake is a delightful and unique treat that combines tangy blackberries with nutty almond flavors. Whether you serve it for a special occasion or enjoy it as an indulgent treat, this cake is sure to impress with its beautiful presentation and harmonious blend of flavors.
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Frequently Asked Questions
- → What ingredients do I need?
- You need butter, sugar, cake flour, salt, baking powder, milk, almond extract, egg whites, blackberries, cornstarch, lemon juice, and powdered sugar.
- → How long does it take to prepare?
- Prep time is 1 hour 15 minutes, and total time is 1 hour 45 minutes.
- → Can I use frozen blackberries?
- Yes, you can use fresh or frozen blackberries.
- → Is it suitable for vegetarians?
- Yes, it is vegetarian-friendly.
- → How should I store the cake?
- Store in the refrigerator in an airtight container before and after serving.