Recipe Details
Ingredients
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1cupwhite sugar
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1(7 ounce) packagealmond paste, grated through large holes of grater
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10tablespoonsbutter, melted
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3eggs, at room temperature
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1 ¾cupsall-purpose flour
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1 ½teaspoonsbaking powder
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¼teaspoonsalt
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1cupfresh blueberries
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1cupfresh raspberries
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3tablespoonssliced almonds
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1tablespoonconfectioners’ sugar
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
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Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
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Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter. Sprinkle almonds over the batter.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.
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Lightly dust cake with confectioners’ sugar.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories496 | |
| % Daily Value * | |
| Total Fat 25g |
31% |
| Saturated Fat 10g |
52% |
| Cholesterol 100mg |
33% |
| Sodium 292mg |
13% |
| Total Carbohydrate 64g |
23% |
| Dietary Fiber 4g |
13% |
| Total Sugars 29g |
|
| Protein 8g |
16% |
| Vitamin C 6mg |
6% |
| Calcium 121mg |
9% |
| Iron 2mg |
13% |
| Potassium 188mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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