This gorgeous cake takes some work, but the final result is worth it! My recipe is written for a 9-inch springform pan; if your pan is 8-inches, reduce the amount of berries and sliced almonds.
Course: Breakfast, Dessert, Snack
Keyword: almond, cake, springform pan
Author: Beth Cato
9-inch springform pan
2 cookie scoops
2/3cupunsalted butter room temperature
1 1/2cupssuperfine almond flour sifted if thick or clumpy
1large egg white
1/2cupunsalted butter 1 stick, room temperature
1large egg room temperature
1/4cupmilk or half & half
3/4cupfrozen mixed berries drained, thawed, and patted dry
confectioners' sugar for dusting
Preheat oven at 325-degrees. Cut a piece of parchment to fit the base of a 9-inch springform pan. Spray pan with nonstick spray, place paper cut-out inside, then spray that as well. Set aside.
Make the frangipane. In a bowl, beat the butter until it's creamy. Add the rest of the ingredients to combine well. Set aside.
Make the batter. In a large bowl, beat the butter and sugar until they are fluffy. In a stand mixer, this will be 3 to 4 minutes. Add the egg followed by the extracts,
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients into the butter-batter alternatively with the milk. Scrape the bottom of the bowl often.
Scoop about 1 cup of the batter into the pan and even out with an offset spatula. Measure out about 1 cup of the frangipane. Use two spring-loaded cookie scoops (tablespoon or teaspoon-sized, or without those, use a normal tablespoon and get your fingers dirty), scoop from the 1 cup frangipane and the batter to create a checkerboard pattern of dollops atop of base. Continue to alternate in a second layer, using up the rest of the batter as well as the 1 cup frangipane. Use a butter knife to swirl through them to create a slight marbled effect. Tap the pan on the counter a few times to knock out bubbles.
Use a scoop to place the rest of the frangipane on the top of the cake. Even out with offset spatula. Place the berries atop the frangipane, then sprinkle the almonds all over to coat.
Bake until the cake has set edges, about 50 minutes to 1 hour. An instant-read thermometer plunged into the middle should read over 202-degrees. Let cool in pan 10 minutes, then release the side clasp. Continue to cool the cake on the metal base until room temperature. Add a sprinkle of confectioners' sugar to pretty it up for serving.
Cake will keep covered for up to 2 days at room temperature. It can also be individually sliced and frozen for later enjoyment.