Juicy blackberry and almond cake with almond crumble

Recipe for a fruity summer cake: The juicy blackberry and almond cake with almond crumbles and airy dough is quick to make and tastes light and summery.

A look at the calendar reveals that summer is slowly coming to an end. After all, we have enjoyed the last few weeks to the fullest and have particularly discovered our love of going to the outdoor pool in the morning. Perhaps it is due to the age-related senility of being in bed that we are standing in front of the swimming pool shortly after 7 in the morning, only to soon dive into the cool water of Kreuzberg’s Prinzenbad. In any case, we enjoyed swimming lengths early in the morning (along with a surprising number of other early swimmers) and then walking home through the waking city. So summer in Berlin feels a little like a vacation, even if the desk is waiting for us shortly afterwards. The best thing after visiting the swimming pool is to stroll through the market that has just been set up and be inspired by the summer abundance of fruit and vegetables.

Because we have plump, juicy, almost black ones Blackberries The last time they were particularly excited there, they had the honor of walking into a birthday cake. This became a Blackberry almond cake with almond crumblewhich is as juicy and summery as a jump into the cool water of an outdoor pool. Airy, fluffy sponge meets fruity compote with blackberries and apples and is topped with crunchy almond crumbles. Sounds good? We think so too – so, turn on the oven! You can cool down in the swimming pool afterwards.

Summer pastries with berries

Are you looking for more recipe ideas for summer pastries with fresh berries? These are our favorites with blackberries, raspberries, blueberries and currants:

Blackberry and almond cake with almond streusel (recipe for a square baking pan measuring approx. 21 x 21 cm)

Based on a recipe from Sainsburys Magazine

Ingredients for the blackberry filling

• 1 large tart apple
• 500 g blackberries (fresh or frozen)
• 3 tbsp brown sugar

Ingredients for the almond crumble

• 100g cold butter, cut into pieces
• 70g flour
• 60g brown sugar
• 70 g ground almonds
• 40 g almond flakes

Ingredients for the dough

• 225 g soft butter + a little more for greasing the mold
• 200g sugar
• 5 medium eggs
• 300g flour
• 125 g ground almonds
• 1 packet of baking powder
• 1 pinch of salt
• 1 teaspoon vanilla pulp or extract
• 100g Greek yogurt
• some powdered sugar (optional)

preparation

1. For the blackberry filling, peel the apple, remove the core and cut the flesh into fine pieces. Place apple, blackberries and sugar in a large saucepan and heat over low heat, stirring until sugar is dissolved. Simmer for 6-8 minutes or until apple is soft. Remove from heat and let cool slightly. Using a slotted spoon, transfer the fruit compote to a bowl (or drain the liquid) and allow to cool completely. You can save the leftover fruit syrup and use it as ice cream sauce.
2. Preheat the oven to 160°C (fan oven). Grease a square baking pan (brownie pan, about 21 x 21 cm) with a little butter and line the bottom with baking paper.
3. For the almond crumble, place the butter and flour in a medium-sized bowl and knead briefly with your hands. Then add sugar and ground almonds and crumble everything into coarse crumbles. Gently mix in the flaked almonds. Chill and prepare the dough in the meantime.
4. For the dough, beat the butter and sugar in a bowl with a mixer until creamy. Stir in the eggs one at a time until foamy. Mix the flour, ground almonds, baking powder and salt in a small bowl, add to the butter and egg mixture and stir until everything is well combined. Finally stir in the vanilla and yogurt.
5. Pour two thirds of the dough into the prepared pan and smooth it out. Spread the cooled blackberry filling over it, leaving a thin strip around the edge. Then spread the remaining dough on top in blobs and smooth it out as best as you can. It’s not a problem if some places with fruit remain free. Spread the sprinkles over the top and bake on the middle shelf of the oven for 60-70 minutes, until no dough sticks when you test the stick. After 45 minutes, check whether the sprinkles are getting too dark and, if necessary, cover the mold with aluminum foil or baking paper.
6. Remove the cake from the oven, let it cool completely in the tin, then carefully remove it, optionally dust it with a little powdered sugar and cut it into pieces. The cake is very moist and stays fresh for at least 3 days.