This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
Are you enjoying the Summer berries? It feels like each week a new sort of berries is ripe and ready to be eaten or turned into delicious dishes and desserts. Right now, we’re drowning in blackberries.
The forests are full of those tiny sweet and tart berries. I love using blackberries in desserts because they add some tartness and therefore make the dessert taste fresh and not too sweet.
I realize I’ve never posted a berry sponge cake like this here yet, but I actually make this kind of cake all the time, probably more than any other. Why? Mostly because they are so easy and quick. If there are friends coming over and I have to bake in the last minute it’s either something like this or some brownies. And the simple desserts usually end up being the ones that people like the most.
So don’t get scared because there’s cake in the name of this recipe. It’s foolproof, I promise!
I just remembered I haven’t talked about what’s happening in my life for a while. Lots of photography work and some vacations in between 🙂 I had my first wedding photography gig this past Saturday and I really enjoyed it, especially because everyone was amazing and so nice. I found myself forgetting that I’m actually working sometimes.
And now I have 3000 photos to go through and find the best of the best. The worst part of being a photographer, in my opinion, is culling… omg, I hate it, but it needs to be done.
If you have any berries growing right now, not only blackberries, you can use them in this sponge cake. Please let me know if you do!
Blackberry Almond Sponge Cake
- 1 cup all-purpose flour
- 3/4 cup almond flour
- 3 eggs
- 1 cup sugar
- 3/4 cup yogurt
- 1/2 cup sunflower oil
- zest of one orange
- 3 tsp baking powder
- 150 g blackberries (about 1 1/2 cup)
Preheat the oven to 175°C (350°F).
Mix all-purpose flour, almond flour and baking powder in a bowl.
Whip the eggs and sugar in a stand mixer on high speed for about 1 minute, then add yogurt and mix until well incorporated.
Add oil and orange zest and continue mixing until the oil is well incorporated.
Set the mixer to medium speed and add the flour mixture one tablespoon at a time until you have a uniform smooth batter.
Line a 23cm (9 inch) cake tin with baking paper or alternatively brush the inside of the tin with softened butter.
Pour the batter in the tin and top with blackberries.
Bake in the preheated oven for 35-40 minutes or until the toothpick comes out clean.
Leave to cool in the tin before taking the cake out.