Mazarin almond cake with summer berries
Waitrose and Partners

Mazarin almond cake with summer berries

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

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  • 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


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


  1. 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).

  2. 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.

  3. Whisk the cream and vanilla to soft peaks. Spread over the cake; top with the berries.

And to drink...

A good rosé is lovely at this time of year. Try the delicately fruity Bird in Hand Pinot Noir Rosé, Australia.


Typical values per serving when made using specific products in recipe


2,898kJ/ 696kcals



Saturated Fat












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