Almond Berry Cake

This Almond Berry Cake has such a wonderful buttery taste, broken by the slight tartness of the berries that is certainly worth making an occasional exception in a healthy diet.
By 7 years ago



Almond Berry Cake – an Excellent Buttery Base with Raspberries and Blueberries


I love cakes with fruit, and I feel that adding fruit (fresh or frozen) to any cake makes it a bit healthier, and adds a lot more flavour.

In the case of this cake, I used to bake it only with raspberries, and it was always delicious.

However, one day, while getting ready to put the fruit on top of the batter, I realised I didn’t have enough raspberries. So I added some blueberries, and the cake tasted even better than usual.

But – since I try to bake healthier or less calorific cakes whenever possible – I felt I had to improve this one too.

I had no problem with decreasing the amount of sugar used. But when it came to butter, I didn’t dare to reduce its content even if it meant the cake wasn’t going to be as healthy as I would like it to be.

Why? Because this Almond Berry Cake is about the wonderful, rich, buttery taste, broken by the slight tartness of the berries. And that’s why enjoying this particular treat is certainly worth making an occasional exception in your healthy diet.

P.S. For some more recipes with berries, please click here.

Almond Berry Cake

Agnieszka Weiner
A cake with a delicious, buttery almond base and raspberries and blueberries on top.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 20 pieces


  • 350 g plain flour
  • 3 tsp baking powder
  • 75 g ground almonds
  • 300 g butter roughly diced
  • 350 g Demerara sugar
  • 75 g desiccated coconut
  • 3 eggs
  • 300 g raspberries and blueberries, fresh or frozen (one type of fruit can also be used instead of the mixture)


  • Preheat an oven to 180C (160C for fan ovens) and prepare a 23cm x 36cm (or similar) baking tin by covering its sides and bottom with parchment paper.
  • Put the flour, baking powder, ground almonds, butter and sugar into a food processor and mix together until you get crumbs.
  • Transfer 150g of the mixture (approx. 5 heaped tbsps) to another bowl and stir in the desiccated coconut.
  • Add the eggs to the mixture in a food processor and process till everything is combined.
  • Transfer the batter to the prepared tin, spread it and cover with the berries and then the coconut crumble.
  • Put the cake in the hot oven and bake for 60-70 minutes.
Tried this recipe?Let us know how it was!




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