Mulberry Almond Cake
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. It’s a fuss free cake, whisked everything in one bowl and prepared with oil instead of butter.
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.