- The Washington Times - Tuesday, August 8, 2006

One recipe leads to another, if you’re a cook with a curious mind.

Recipe developer Pam Simmons says she was inspired to go beyond a vanilla-flavored blueberry cake recipe she came across, so she adapted it by adding mixed berries, almond paste and another egg.

The result, with its flavor of frangipani and texture of an almond butter cake, won unanimous approval from taste testers.

You can eat the cake warm or cold, Miss Simmons says. She suggests that it’s especially good for a tea or coffee break. The cake nicely expands ways of using the fresh berries of summer.

Mixed berry almond cake

The preparation time is 20 minutes, and the baking time is 50 to 55 minutes.

The recipe is from Andre Prost Inc., makers of Odense Almond Paste.

7-ounce package almond paste, grated

1 cup sugar

10 tablespoons (1 stick and 2 tablespoons) unsalted butter, melted

3 large eggs, at room temperature

13/4 cups flour

1½ teaspoons baking powder

1/4 teaspoon salt

2 cups mixed blueberries and raspberries

3 tablespoons sliced almonds

1 tablespoon confectioners’ sugar

Preheat oven to 350 degrees. Grease and flour springform pan.

Add almond paste, sugar and butter to a mixing bowl. Beat on medium speed until smooth. Add eggs one at a time, beating well between each addition. Beat on high for 3 minutes.

Sift flour with baking powder and salt. Add flour mixture to almond mixture and beat until just combined. Pour 21/4 cups of batter into prepared pan, gently smoothing to edges.

Evenly sprinkle berries across batter. Top with remaining batter. Sprinkle with almonds. Bake for 50 to 55 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 15 minutes. Gently slide a knife around inside edge of pan and release springform circle. Lightly dust with confectioners’ sugar. Finish cooling on rack or serve slightly warm. This cake is delicious served cold. Makes one 9-inch cake.


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