Warm Almond Blackberry Cakes
Some fruits are so delicious fresh and untouched that you can barely think to cook them. Others, I think, are improved with a little heat. Blackberries are like that for me. I love blackberries and so do my guys, but they have those hard little seeds in there that get stuck in your teeth and detract from the whole experience. But if you bake them, they soften and become much less of a distraction.
These little cakes are delightful. Warm, sweet without being cloying, moist and slightly chewy texture with rich almond flavor and a delicious burst of blackberry every couple of bites. I did these in four ramekins and they were wonderful, but the size was just a touch too big for me. I think just a little smaller would be perfect, so I’ve adjusted the instructions to make 6 instead. You want low, flat ramekins if you have them, so that you get more of the crisp, golden brown crust, but I’m sure it would still work with deeper ones; you may just need to bake them a little longer to make sure the center is done.
Warm Almond Blackberry Cake
- 3 3/4 ounces almonds
- 1/2 cup sugar
- 1/2 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup all purpose flour
- 1/8 teaspoons salt
- 1 1/2 cups fresh blackberries
- 2 tablespoons sugar
- Preheat oven to 400. Cover a baking sheet with foil and set aside.
- Pulse almonds in food processor with 2 tablespoons of sugar until finely ground. Add flour and salt and pulse just until combined. Set aside.
- Beat butter 6 tablespoons of sugar in mixer at high speed until light and fluffy. Add vanilla, then eggs, beating well after each. Reduce speed and add almond / flour mixture and beat just until combined.
- Divide batter among gratin dishes. Place blackberries on top and press lightly into batter, then sprinkle tops lightly with sugar. Place on baking sheet and bake until firm and golden brown with slightly darker edges, approximately 20 minutes. Allow to cook on rack for about 10 minutes. Serve warm.
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