This cake is amazingly simple to make - all done in the food processor. It's simple to make but big on flavor. Serve with freshly whipped cream to make it even better. —Big City Kitchen
dry toasted unsalted almonds
unsalted butter at room temperature
eggs at room temperature
of half a lemon
dried lavender, chopped fine
fresh or frozen blackberries
fresh or frozen raspberries
confectioners sugar for dusting
In This Recipe
Preheat oven to 350°. Butter or spray a 9" springform or cake pan with coconut oil and line bottom of pan with parchment.
In the bowl of a food processor, coarsely chop almonds. Transfer 1/4 cup almonds to a small bowl and mix with 1 tsp sugar and set aside. Add coconut, flour, baking powder and salt to food processor. Process until remaining almonds are finely ground. Transfer to a bowl.
In food processor, cream butter with 3/4 cup sugar. Add eggs one at a time, blending each one fully. Add sour cream, lemon zest, lavender and extracts.
Add half of reserved flour-almond mixture and pulse to blend. Add remaining flour and pulse until smooth. Scrape into prepared pan and place fruit on top in single layer. Sprinkle with almond-sugar over top of cake.
Bake for 40 minutes, or until a cake tester comes out clean. Cool cake before removing from pan. Dust with confectioners sugar if desired.