Mazarin almond cake with summer berries

Name: Mazarin almond cake with summer berries
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 150 g unsalted butter, softened, plus extra for greasing; 200 g ground almonds; 150 g caster sugar; 150 g icing sugar; 2 tsp almond extract; 1 tsp vanilla extract; 4 British Blacktail Medium Free Range Eggs; 100 g plain flour; 50 g cornflour; 2 tsp baking powder

You will find cakes named ‘mazarin’ in various guises across the Nordics, supposedly named after a 17th-century French-Italian cardinal. This version by Brontë Aurell is a super-simple cake that can be made the day before decorating.

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Vegetarian

Serves8
CourseDessert
Prepare25 mins
Cook45 mins
Total time1 hr 10 mins
Pluscooling

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Ingredients

150g unsalted butter, softened, plus extra for greasing
200g ground almonds
150g caster sugar
150g icing sugar
2 tsp almond extract
1 tsp vanilla extract
4 British Blacktail Medium Free Range Eggs
100g plain flour
50g cornflour
2 tsp baking powder

Topping

250ml whipping cream
1 drop/s vanilla extract
250g fresh berries (such as blueberries, raspberries and strawberries)

Method

Preheat the oven to 180ºC, gas mark 4. Grease and line a 23cm round, deep cake tin with baking parchment. In a food processor, whizz the ground almonds until very fine, then add the sugars and whizz again. Add the butter and extracts and whizz to combine. Add the eggs, one by one, whizzing after each addition. In a bowl, combine the flour, cornflour and baking powder with a pinch of salt and gently mix into the batter (take care not to overmix).
Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Cool completely in the tin then transfer to a serving plate.
Whisk the cream and vanilla to soft peaks. Spread over the cake; top with the berries.