Almond Berry Cake – an Excellent Buttery Base with Raspberries and Blueberries
I love cakes with fruit, and I feel that adding fruit (fresh of 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.
However, 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.
Take advantage of the chanterelle season and serve them with pasta. But if you want a luxurious dish, add some…
Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites.
I look forward to receiving your feedback after you try them.