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An image of a slice of an almond berry cake on a white plate with a vase and flowers in the background.

Almond Berry Cake

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

Ingredients
  

  • 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)

Instructions
 

  • 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.
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