Blackberry-Lavender Almond Cake

By Big City Kitchen
October 25, 2015
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Author Notes: 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

Serves: 8

  • 1 cup dry toasted unsalted almonds
  • 1/4 cup unsweetened coconut
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup unsalted butter at room temperature
  • 3 eggs at room temperature
  • 1/3 cup sour cream
  • zest of half a lemon
  • 1 tablespoon dried lavender, chopped fine
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh or frozen blackberries
  • 1/2 cup fresh or frozen raspberries
  • confectioners sugar for dusting
  1. Preheat oven to 350°. Butter or spray a 9" springform or cake pan with coconut oil and line bottom of pan with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 40 minutes, or until a cake tester comes out clean. Cool cake before removing from pan. Dust with confectioners sugar if desired.

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