Gluten Free Blackberry Almond Cake
A super easy one bowl gluten free cake recipe using ground almonds and fresh blackberries.
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 8 inch round cake tin
Ingredients
- 160 grams ground almonds
- 140 grams caster sugar (you can reduce to 100g if the fruit is sweet or you prefer a less sweet cake)
- 1/2 tsp baking powder
- 1 tsp almond essence
- 4 whole eggs
- 200 grams whole blackberries fresh or frozen
- 20 grams flaked almonds
Instructions
- Preheat oven to 170°c (340°f) or 160°c (320°c) if fan assisted.
- In a large mixing bowl, add the ground almonds, sugar, baking powder, almond essence and eggs.
- Whisk gently for 1-2 minutes until everything has combined and a smooth batter has formed.
- Add 150 grams of blackberries to the cake batter.
- Gently mix together using the rubber spatula, being careful not to break or squish the blackberries.
- Grease and line an 8 inch cake tin and carefully pour the cake batter into the lined tin.
- Sprinkle over the remaining blackberries along with the flaked almonds.
- Bake for 30-40 minutes until the cake has turned an even golden brown colour and a toothpick inserted into the center comes out clean.
- Allow to cool fully before slicing.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.