Well okay, so maybe they're not real Olallieberries which are impossible to find anywhere in Alberta in late November... Blackberries work just as well and happen to be right there on the supermarket shelf all plump and juicy just asking to be baked. I really wasn't sure this type of dessert would go over in a household that loves heavy rich chocolate and globs of sweet icing, but I was proven wrong. I baked this Sunday morning and by Sunday afternoon it was completely gone.
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Preheat oven to 350F
Butter and flour an 8" round cake pan, lining the bottom with parchment paper
In a large bowl mix aggressively:
3/4 cup soft butter
3/4 cup sugar
3/4 cup flour
1/3 cup ground almonds
3 eggs
1/2 tsp almond extract
Pour into the cake pan, pressing the batter out towards the sides from the centre
Top with 1 cup of berries placed in a pleasing design
Bake on middle rack 40 - 50 minutes
Remove from oven and allow to cool completely before removing from pan
Place on decorative plate and sprinkle with confectioner's sugar
Serve and enjoy!
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This is a very versatile cake and so simple to put together. I love the almond flavour and the moist heavy texture. Try it with blueberries, yum!
Very nice :)
Posted by: Beth | November 24, 2011 at 08:20 PM