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."We have blackberry branches in our backyard and they were growing like crazy! So I found this recipe which looked really good and easy to make. Being a newbie to baking I messed up the messurements. So I ended up with twice the batter afterwards. Luckily I had bowls full of blackberries. They turned out great as 3 larger cakes and work perfectly with a bit of icecream. Great recipe, great taste. The blackberries really pop out!" - bbruinsma
Yield: 6 Ready in 45 minutes
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Warm Almond Blackberry Cakes 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.
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