Almond Cake with Blueberries, Cherries & Yogurt Whipped Cream
Prep time
Cook time
Total time
The cake part of this is adapted from Franny's. You can purchase almond paste if you don't want to make it yourself.
Serves: 12
For the almond paste:
  • 1½ cups blanched almonds (210 grams)
  • 1½ cups confectioner's sugar
  • 1 egg white
  • 1 teaspoon almond extract
For the cake:
  • 1 cup plus 2 tablespoons flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • Heaping ¾ cup almond paste, at room temperature
  • 1¼ cups sugar mixed with the scrapings of 1 vanilla bean (or, okay, you can use 1 teaspoon of vanilla extract)
  • 10 ounces (2½ sticks) unsalted butter, at room temperature
  • 5 eggs, at room temperature
  • For the whipped cream and berries:
  • 1 cup heavy cream
  • 3 tablespoons plain yogurt
  • pinch of salt
  • pinch of sugar
  • About 1 cup cherries, pitted
  • About 1 cup blueberries
Make the almond paste:
  1. Place the almonds in the blender. Pulse til finely ground. Add the sugar, egg white, and almond extract. Scrape into a bowl and set aside.
Make the cake:
  1. Preheat the oven to 325°F. Butter a 9-inch springform cake pan. Line the bottom with parchment and butter that too.
  2. In a small bowl, combine the flour, baking powder, and salt.
  3. With an electric mixer, beat the butter and sugar together until very fluffy. Measure out a heaping ¾ cup of the almond paste, break it into pieces, and add it to the bowl, continuing to beat until it's integrated (it may be lumpy at first). Add two eggs, beat til well incorporated, scraping down the sides, then add two more, again mixing well, and finally add the last egg, scraping the sides and mixing until incorporated.
  4. Add the dry ingredients in two additions, mixing just until each one is incorporated. Don't overmix. Scrape the batter into the pan and use an offset spatula to get th etop even. Bake for 50 minutes to 1 hour, until the cake is pulling away from the sides and a toothpick inserted in the middle comes out clean.
  5. Set the cake on a rack and cool for 30 minutes, then release the sides and cool another 30 minutes. You can serve hot, or let the cake come to room temperature.
Make the cream:
  1. Whisk all the ingredients together until the cream holds soft peaks.
Serve the cake:
  1. Cut into 12 wedges and top each big dollops of cream, some cherries, and some blueberries. You can arrange on one platter or do this on individual plates.
Recipe by Big Girls Small Kitchen at