This Mulberry Almond Cake is an easy one bowl crumbly cake. It’s a great teatime cake that you can top with some frosting of your choice, enjoy it plain or spread mulberry crushed whipped cream like how I did here.
Every now and then I like to bake a tea cake, either with fresh herbs, nuts or seasonal fruits. It’s always a fuss free cake, whisked everything in one bowl and prepared with oil instead of butter. This Mulberry Almond Cake is very similar to my apple almond cake, with the beautiful delicate crumbs and fresh mulberries studded in between.
What is the size of this Mulberry Almond Cake ?
It’s a 9-inch round cake but the same measurement can even fit perfectly on a loaf cake pan.
Is Mulberry Almond Cake gluten free?
No! I used ¾ cup almond flour and ¼ cup all- purpose flour. If you prepare the cake using only almond flour, please do let me know how it turned out.
Can I use any other variety of fruits?
Oh YES! I prepared this exact same cake with apple, pears, summer stone fruits and variety of berries. Depending on what fruit I was adding, I would choose brown sugar or white granulated sugar.
Steps to prepare the cake
It’s a simple one – bowl cake.
- Whisk the egg with sugar and oil until smooth.
- Then add the dry ingredients. I prefer sifting just so the baking soda and baking powder gets uniformly distributed.
- Mix everything to a smooth batter.
- Mix little flour to the fresh mulberries. If the mulberries are long like the ones I used, chop into half.
- Fold the fresh berries to the batter
- The batter is ready to be poured in a 9-inch round cake pan and bake at 350 F for about 50 minutes.
How to get flat cake top?
Make sure you let the cake cool down completely before you add any frosting or even before you slice.
I used whipped cream along with some mashed mulberries to decorate the cake. It was simple and not overly sweet.
After preparing the mulberry cheery compote for the mini pavlovas, I was still left with couple boxes of fresh mulberries. While we were munching those nonstop, the idea of a tea cake was hovering on my head. And I had to go with the flow. The cake was delicious, lovely gentle crumbs and not overly sweet. Perfect with a cup of tea or coffee.
you will need to use a cake baking strip or wrap the outside of the pan with aluminum foil