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Homemade lemon blackberry cake topped with icing sugar and fresh blackberries.

Lemon and Blackberry Cake

Robyn
This gluten-free blackberry cake, made with almond flour / ground almonds / almond meal, is the perfect gluten-free cake for dessert or afternoon tea.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course baking, Dessert
Cuisine International
Servings 16 slices
Calories 186 kcal

Equipment

  • 20 cm / 8 inch round cake tin

Ingredients
  

  • 90 g butter softened
  • 100 g caster sugar
  • 1 lemon zested
  • 270 g almond meal ground almonds
  • 1½ teaspoons baking powder
  • 3 eggs size large
  • 1 teaspoon almond extract
  • 150 g blackberries
  • 2 tablespoons flaked almonds
  • icing sugar to serve

Instructions
 

  • Preheat the oven to 180˚C/ 160˚C fan/ 356˚F/ 320˚F convection.
  • Line a 20 cm / 8 inch round baking tin with baking paper.
  • In a stand mixer or with electric beaters, beat the butter, sugar and lemon zest together until light and fluffy.
  • In a separate bowl mix the almond meal with the baking powder.
  • Break the eggs into a small bowl then whisk together with a fork. Add the almond extract and whisk to combine.
  • Add the flour mixture to the sugar and butter and stir, then add the eggs and mix until well combined. The batter will seem very thick.
  • Gently stir in the blackberries – try not to stir too much or the colour can bleed into the cake.
  • Spoon the batter into the prepared tin and spread lightly with the back of the spoon to get an even top, then sprinkle over the almonds in an even layer.
  • Place into the oven and bake for 40 minutes, until a skewer inserted into the middle of the cake comes out clean.
  • If some batter sticks to it then place back into the oven for another 5-10 minutes.
  • Leave in the tin for 10 minutes before carefully removing it from the tin to a wire rack to cool completely.
  • To serve, dust with icing sugar, an optional step but does make the cake look pretty!

Notes

STORAGE
Room temperature: store in an airtight container for up to 3 days at room temperature.
Freezer: ideally freeze before dusting with icing sugar. Wrap the cake well and freeze for up to 2 months.

Nutrition

Calories: 186kcalCarbohydrates: 12gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 43mgSodium: 88mgPotassium: 47mgFiber: 3gSugar: 8gVitamin A: 207IUVitamin C: 6mgCalcium: 71mgIron: 1mg
Keyword blackberry almond cake, blackberry cake, gluten free cake

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