Almond Berry Cake
Updated: Aug 14
I have been doing a lot of emotional eating in the last three weeks, which has been getting me down because my waist line is getting bigger by the minute, but then I read that laughter is the best medicine so I have taken to reading jokes. So now i eat and laugh, instead of cry....
Almond Berry cake
This cake is one of my favourite Comfort foods, it’s moist and light with a subtle berry flavour, so you can over indulge without any discomfort.
It takes no time to make (that way you don’t need to wait too long to get your fix!) And with every delicious bite your problems will just melt away , and after about three slices I am a new woman ready to face the day again.
2 eggs (small or medium size no bigger)
¾ cup of sugar
½ cup of oil
2 teaspoons vanilla extract
½ teaspoon almond essence (optional)
1 cup of plain flour
1 teaspoon baking powder
110g almond meal
¼ teaspoon salt
1 cup berries of your choice, washed and dried
If you are using strawberries, slice them any way you like
I alternate between strawberries and raspberries
½ -¾ cup flaked almonds
Preheat the oven to 180C
Oil and line a 20/21cm round spring form cake tin
In a small bowl, mix the flour with the baking powder and salt and set aside.
In a large mixing bowl, of either an electric hand mixer or a stand mixer, beat the eggs, sugar, vanilla and almond extract on medium-high speed for about 5 minutes or until consistency has thickened and is light and golden in colour. The batter should fall in thick ribbons from the beaters.
Reduce speed to slow and pour oil in a slow and steady stream.
Using a large metal spoon, stir in the flour mixture and almond meal.
Gently fold in berries.
Pour batter into prepared tin, scatter flaked almonds on top, try to cover the batter with the almonds.
Bake for 35 minutes or when a skewer inserted in the centre of the cake comes out clean.