Warm Almond Blackberry Cakes recipe
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Warm Almond Blackberry Cakes

Photo by: digigirltx [+medal]   [submit a photo]

  


Warm Almond Blackberry Cakes

Warm, sweet without being cloying, moist and slightly chewy texture with rich almond flavor and a delicious burst of blackberry every couple of bites. Best eaten the day they are made.

Posted by: digigirltx  [give medal]

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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients


Preparation

Preheat oven to 400. Cover a baking sheet with foil and set aside.

Pulse almonds in food processor with 2 tablespoons of sugar until finely ground. Add flour and salt and pulse just until combined. Set aside.

Beat butter 6 tablespoons of sugar in mixer at high speed until light and fluffy. Add vanilla, then eggs, beating well after each. Reduce speed and add almond / flour mixture and beat just until combined.

Divide batter among gratin dishes. Place blackberries on top and press lightly into batter, then sprinkle tops lightly with sugar. Place on baking sheet and bake until firm and golden brown with slightly darker edges, approximately 20 minutes. Allow to cook on rack for about 10 minutes. Serve warm.


Cuisine: American Main Ingredient: Cake

Tags: Cake, American [edit]

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Warm Almond Blackberry Cakes Reviews

100% would make "Warm Almond Blackberry Cakes" again.

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I did these in four ramekins and they were wonderful, but the size was just a touch too big for me. I think just a little smaller would be perfect, so I’ve adjusted the instructions to make 6 instead. You want low, flat ramekins if you have them, so that you get more of the crisp, golden brown crust, but I’m sure it would still work with deeper ones; you may just need to bake them a little longer to make sure the center is done. [I posted this recipe.]

digigirltx : : 0:45 total time : 0:15 active time :  31w 2d ago


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