Introduction
This Blackberry Almond Cake is a moist and tender layered dessert inspired by Milk Bar’s signature style. With layers of almond cake, blackberry jam, and almond crumble, this cake is perfectly balanced between nutty richness and fruity brightness.
Ingredients
Almond Cake:
– 180g granulated sugar
– 110g unsalted butter, softened
– 3 large eggs
– 120g sour cream
– 5ml almond extract
– 180g all-purpose flour
– 5g baking powder
– 2g salt
Blackberry Jam:
– 250g blackberries
– 100g granulated sugar
– 10ml lemon juice
Almond Crumble:
– 75g all-purpose flour
– 50g granulated sugar
– 40g unsalted butter, melted
– 30g sliced almonds
– 2g salt
Milk Soak:
– 50ml whole milk
– 5ml almond extract
Assembly:
– 200ml whipped cream or buttercream for frosting
– Extra blackberries for garnish
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings
Directions
1. Prepare the Almond Cake: Preheat oven to 175°C. Grease and line a 20cm square pan. In a bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in sour cream and almond extract. Sift in flour, baking powder, and salt. Pour batter into the pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely.
2. Make the Blackberry Jam: In a saucepan over medium heat, cook blackberries, sugar, and lemon juice. Stir until berries break down and the mixture thickens, about 10 minutes. Let cool.
3. Prepare the Almond Crumble: Mix flour, sugar, almonds, and salt. Add melted butter and stir until crumbly. Spread on a lined baking sheet and bake at 175°C for 10 minutes until golden. Cool completely.
4. Make the Milk Soak: Mix whole milk with almond extract.
5. Assemble the Cake: Cut the cake into two layers. Place one layer in a cake ring or pan, brush with milk soak, spread blackberry jam, and sprinkle almond crumble. Add the second cake layer, repeat with milk soak, jam, and crumble. Top with whipped cream or buttercream and extra blackberries.
6. Chill and Serve: Refrigerate for at least 3 hours before slicing. Enjoy!
Detailed Directions and Instructions
Prepare the Almond Cake
Preheat your oven to 175°C (350°F). Grease and line a 20cm square cake pan with parchment paper. In a large mixing bowl, cream together 110g of softened unsalted butter and 180g of granulated sugar until the mixture is fluffy and light. Add 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 120g of sour cream and 5ml of almond extract until well combined. Sift in 180g of all-purpose flour, 5g of baking powder, and 2g of salt. Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
Make the Blackberry Jam
In a medium saucepan over medium heat, combine 250g of blackberries, 100g of granulated sugar, and 10ml of lemon juice. Stir the mixture continuously until the blackberries break down and the mixture thickens, approximately 10 minutes. Remove from heat and let the blackberry jam cool to room temperature.
Prepare the Almond Crumble
In a mixing bowl, combine 75g of all-purpose flour, 50g of granulated sugar, 30g of sliced almonds, and 2g of salt. Add 40g of melted unsalted butter and stir until the mixture becomes crumbly. Spread the crumb mixture onto a lined baking sheet and bake in the preheated oven at 175°C (350°F) for about 10 minutes, or until it turns golden brown. Allow the almond crumble to cool completely.
Make the Milk Soak
In a small bowl, mix 50ml of whole milk with 5ml of almond extract until combined.
Assemble the Cake
Once the almond cake is completely cooled, carefully cut it into two equal layers. Place the first layer into a cake ring or a clean cake pan. Brush the top of the layer generously with the milk soak. Spread a layer of the cooled blackberry jam over the soaked cake, followed by a generous sprinkle of the almond crumble. Place the second cake layer on top and repeat the process: brush with milk soak, add blackberry jam, and top with almond crumble. Finally, frost the top with 200ml of whipped cream or buttercream and decorate with extra blackberries.
Chill and Serve
After assembling, refrigerate the cake for at least 3 hours to help it set before slicing. Enjoy your delicious Blackberry Almond Cake!
Notes
Baking Time Variation
Oven temperatures may vary, so keep an eye on the cake during baking. Testing with a toothpick is the best way to ensure it is fully baked.
Storage
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for up to 3 days.
Berry Substitute
You can substitute blackberries with other berries such as raspberries or blueberries if desired.
Make Ahead
Both the blackberry jam and almond crumble can be made in advance and stored in the refrigerator or at room temperature until you’re ready to assemble the cake.
Cook techniques
Creaming Butter and Sugar
Creaming butter and sugar together until fluffy incorporates air into the mixture, providing a light texture to the cake. This technique is crucial for achieving a tender crumb.
Layering and Soaking
Layering soaked cake with jam and crumble adds moisture and flavor. The milk soak keeps the cake tender, while the blackberry jam introduces a fruity brightness.
Making Jam
Cooking blackberries with sugar and lemon juice transforms the fruit into a delicious spread by breaking down the berries as the mixture thickens, enhancing the dessert’s overall richness.
Baking Crumble
Mixing flour, sugar, sliced almonds, and butter creates a crumbly texture that adds a delightful crunch. Baking it until golden ensures a toasty flavor that complements the cake.
Refrigeration
Chilling the assembled cake allows the flavors to meld and the structure to set. This step is essential for a well-balanced, cohesive dessert presentation.
FAQ
Can I use frozen blackberries for the jam?
Yes, frozen blackberries work well for making jam, but the texture may be slightly different.
What can I substitute for almond extract?
If you’re looking for alternatives, vanilla extract or hazelnut extract can provide a different flavor profile.
How can I ensure my cake layers are even?
Using a scale to weigh your batter before baking can help ensure that each layer is uniform in size.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, making sure it includes a binding agent.
How long can I store the cake?
The assembled cake can be refrigerated for up to 3 days, but it’s best enjoyed fresh.
Conclusion
The Blackberry Almond Cake is a delightful blend of textures and flavors, combining moist almond cake with rich blackberry jam and a crunchy almond crumble. This layered dessert not only showcases the balance of nutty and fruity elements but also stands out as an impressive centerpiece for any occasion. Serve it chilled, and the combination of flavors is sure to impress your guests, making it a must-try for any baking enthusiast.
Almond Joy Cake
Combine the flavors of almond and coconut by adding a coconut cream layer and toasted coconut flakes between the cake layers.
Berry Medley Cake
Switch the blackberry jam for a mixed berry jam using strawberries, blueberries, and raspberries to create a vibrant, colorful dessert.
Chocolate Almond Cake
Incorporate cocoa powder into the almond cake batter for a rich chocolate twist, pairing it with chocolate ganache and almond crumble.
Peach Almond Cake
Replace blackberry jam with homemade peach jam for a summery flavor, using fresh peaches in the crumble for an added fruity delight.
Lemon Almond Cake
Introduce lemon zest and lemon juice to the almond cake for a bright citrusy flavor, paired with a lemon cream cheese frosting.
Spiced Almond Cake
Add a hint of cinnamon and nutmeg to the almond cake batter for a warm spiced flavor, finished with a sprinkle of cinnamon sugar on top.