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. —Château Lingourdy
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Ingredients
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1 cup
dry toasted unsalted almonds
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1/4 cup
unsweetened coconut
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1 cup
all-purpose flour
-
1 teaspoon
baking powder
-
1/2 teaspoon
sea salt
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1 cup
unsalted butter at room temperature
-
3
eggs at room temperature
-
1/3 cup
sour cream
-
zest
of half a lemon
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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
Directions
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Preheat oven to 350°. Butter or spray a 9" springform or cake pan with coconut oil and line bottom of pan with parchment.
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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.
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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.
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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.
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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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