Mazarin almond cake with summer berries

Step by Step

Step 1

Preheat the oven to 180ºC, gas mark 4. Grease and line a 23cm round, deep cake tin with baking parchment. In a food processor, whizz the ground almonds until very fine, then add the sugars and whizz again. Add the butter and extracts and whizz to combine. Add the eggs, one by one, whizzing after each addition. In a bowl, combine the flour, cornflour and baking powder with a pinch of salt and gently mix into the batter (take care not to overmix).

Step 2

Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Cool completely in the tin then transfer to a serving plate.

Step 3

Whisk the cream and vanilla to soft peaks. Spread over the cake; top with the berries.

Ingredient

Icing sugar

150 grams 0.33 lbs
Baking powder

2 tsp 2 tsp
Ground almonds

200 grams 0.44 lbs
British blacktail medium free range eggs

4 4
Cornflour

50 grams 0.11 lbs
Strawberries

250 grams 0.55 lbs
Vanilla extract

1 tsp 1 tsp
Almond extract

2 tsp 2 tsp
Vanilla extract

1 drop/s 1 drop/s
Plain flour

100 grams 0.22 lbs
Unsalted butter

150 grams 0.33 lbs
Caster sugar

150 grams 0.33 lbs
Whipping cream

250 mls 250 mls

Amount Per Serving
	Energy	2898kJ/ 696kcals
	Fat	45g
	Saturated Fat	20g
	Carbohydrates	57g
	Sugars	41g
	Protein	12g
	Fibre	5,5g

View nutrition facts

Mazarin almond cake with summer berries

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

Nutrition Facts

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