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Recipe with FRUCHTSTOFF

Blackberry Almond Cake with FRUCHTSTOFF Blackberry

FRUCHTSTOFF Blackberry from SUMMSTOFF runs through the moist almond batter as a dark fruit layer, giving the cake a robust berry flavour. An uncomplicated sponge cake for afternoon tea.

⏱ Prep 25 min · Cook/bake 40 min · Total 65 min · 12 servings

Blackberry Almond Cake with FRUCHTSTOFF Blackberry

Ingredients

  • 200 g soft butter
  • 150 g sugar
  • 4 eggs
  • 150 g flour
  • 100 g ground almonds
  • 1 tsp baking powder
  • 1 pinch of salt
  • Zest of 1 unwaxed lemon
  • 6 tbsp FRUCHTSTOFF Blackberry
  • 30 g flaked almonds

Method

  1. Preheat the oven to 175 °C (top/bottom heat) and grease a loaf tin (approx. 26 cm).
  2. Beat the butter with the sugar, salt and lemon zest until pale and creamy.
  3. Mix in the eggs one at a time.
  4. Mix the flour, almonds and baking powder, then fold into the batter.
  5. Spoon in half the batter, dot with 4 tbsp FRUCHTSTOFF Blackberry, and swirl in lightly with a fork.
  6. Pour over the remaining batter, smooth the surface and sprinkle with flaked almonds.
  7. Bake for 40 minutes (test with a skewer), leave to cool, then spread the remaining 2 tbsp FRUCHTSTOFF Blackberry on top.

Nutritional values per serving (approx.): 312 kcal · Fat 21 g · Carbohydrates 24 g · Protein 6 g

Tip: Briefly stir the fruit spread for the top layer with 1 tsp warm water, so it spreads out thinly with ease.

Fruit spread used: View FRUCHTSTOFF Blackberry in the shop →

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