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?
You could use one of these baking cake strips or just wrap the outside side of the cake pan using an aluminum foil.
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.
Mulberry Almond Cake
Ingredients
- 3 eggs
- ¾ cup white granulated sugar
- ¾ cup vegetable oil
- ¼ cup all-purpose flour
- ¾ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 teaspoon vanilla extract or almond exact (optional)
- 1 cup fresh mulberries. If it’s long then cut in half.
- 2 tablespoon all-purpose flour to mix with the berries
Instructions
- Preheat the oven to 350 F
- Prepare a 9-inch round cake pan by greasing with oil and layering a round parchment paper at the bottom of the pan. For a flat cake top,
you will need to use a cake baking strip or wrap the outside of the pan with aluminum foil - In a mixing bowl, crack the eggs and whisk it with sugar until it’s all incorporated. Then pour the oil and whisk again to mix everything.
- Place a sifter on the bowl and to that add the all-purpose flour, almond flour, baking powder, baking soda and salt. Sift and then mix everything to a smooth batter.
- In a bowl add the extra all-purpose flour along with the mulberries and fold it around to coat the mulberries with the flour. Add it to the batter and fold it around to distribute the berries all around.
- Pour the batter to the prepared cake pan and bake in the preheated oven for 50 to 55 minutes. Use a knife or a toothpick to poke in the center of the cake. If it comes out clean, it is done.
- Wait for 5 minutes and then release the side of the cake using a knife, then remove the cake from the pan. Place the warm cake on a cookie wire rack and let it cool completely before you slice or before you add any frosting.
Dipika
In place of among four what can I use?
Nisha Shetty
While using only almond flour, try beating the egg whites separately till stiff peaks form and finally mix it into the rest of the batter. The cake turns out very light and springy. One of our favourites is an almond cake with lemon zest using only sugar, eggs, lemon zest and almond flour.
Kankana Saxena
This is so helpful! Thank you Nisha, I will definitely try it soon 🙂