Ready in 45 minutes
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.
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.
drouchea 4y agoThis recipe was easy to prepare and extremely good to eat. My family and our guests absolutely raved.
bbruinsma 4y agoWe 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!
Robilin 5y agoIt was a little dry for my taste, but I will make it again. Maybe make the batter a little more moist before I bake it (add cream or something to it). Had good flavor.
ellie36 5y agoI loved the simplicity of this recipe...it came out just as beautiful as the photo. This pairs very nicely with some vanilla ice cream. I opted to use some almond extract instead of the vanilla. I didn't have any blackberries, so I used some blueberries. Thank you for sharing this recipe...it is a beautiful dessert that impresses!
digigirltx 7y agoI 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.]