Blackberry Honey Almond Cake
Technically there's still a few more weeks left of summer. With Madrid's recent cool nights and daytime temps relatively low, baking a summer cake rose to the top of my list. This is what resulted. With a naturally gluten-free base of almond flour, this blackberry-studded cake is flavored with honey, olive oil, lemon, and vanilla. Its' simple, no-fuss ingredient list and dump-and-stir technique makes it an excellent everyday, all-purpose sort-of cake. Swap out the type of berry. Or instead of berries, layer on top slices of plum, fig or pear before baking.
Almond flour gets a lot of love on this blog. It's versatile and easy to bake with, leaving a flour-like but tender, moist crumb. You'll find more recipe ideas, also naturally gluten-free, in the lineup below the recipe.
But I'm curious. Do you like baking with almond flour? What's your favorite recipe?
Let me know in the comments below!
Blackberry Honey Almond Cake {Naturally Gluten-Free}
Serves 8
2 1/2 cups (250 gr.) almond flour
1 ½ tsp. baking powder
½ tsp. salt
2 large eggs
½ cup (120 ml) extra-virgin olive oil
½ cup (120 ml) honey
½ tsp. vanilla extract
Grated zest of 1 lemon
¼ cup (60 ml) juice of lemon
1 cup (6 oz.) blackberries, halved if large
Natural, plain yogurt (or coconut yogurt) sweetened with maple syrup for serving
Coconut flour for dusting (or powdered sugar)
Preheat oven to 350 F/180 C. Cover the bottom of a 7-8 in/18-20 cm springform pan or pie dish with parchment paper. Lightly grease paper and sides.
Combine almond flour, baking powder, and salt in a large bowl. In a medium bowl, use a whisk to mix eggs, olive oil, honey, vanilla, lemon zest and juice.
Pour wet mixture into dry and stir until well combined. Gently fold in blackberries and transfer batter to pan.
Bake for 40-55 minutes, until top is golden brown and skewer inserted in center of cake comes out clean. Cover the cake with tin foil while it cooks if it browns too quickly.
Set pan on a wire rack to cool for 30 minutes before removing or cutting. The cake sets up as it cools.
Run a knife around the edges. If using a springform pan, remove mold so that you're left with only the bottom piece under the cake. Place a cooling rack on top of cake. With one hand under springform bottom/pie dish and the other over rack, flip cake over so it falls gently onto rack. Remove springform bottom, if using, and wax paper. Allow cake to finish cooling upside down on rack. Halfway through, flip back over so it's right side up on rack, if it seems stable enough.
Transfer to a serving plate. Dust with coconut flour or powdered sugar. Serve with maple-sweetened yogurt.
Inspired by Spring Almond Cake and Afternoon Cake
