Got Berries?



Almond sponge cake with fresh, local berries

Here’s an almond sponge cake that’s delicious with heaps of berries, honey, and freshly whipped cream on top. Use any berries you have…raspberries, blueberries, currants, you name it. (This is also delicious in the winter, with pears steamed in cider and ice cream).

The raspberries are from Last Resort Farm; the blueberries from Adams Berry Farm.

Happy pickin'! 

Almond Sponge Cake with Fresh Berries
Butter for greasing pan
1/2 cup all-purpose flour plus additional for dusting pan
1 cup whole almonds with skins
2/3 cup sugar
4 large egg yolks
3 Tbs. whole milk
3/4 tsp. vanilla
1/4 tsp. almond extract
1/4 tsp. salt
2 large egg whites
 
To top:
2 pints fresh berries, honey, & freshly whipped cream
 
Preheat oven to 400°F. Generously butter a 9- by 2 inch round cake
pan and dust with flour.
 
Pulse almonds with 1/3 cup sugar in a food processor until
finely ground. Transfer mixture to a large bowl and add yolks, flour
(1/2 cup), milk, vanilla, almond extract, and salt, whisking until
combined (batter will be thick).
 
Beat whites with a pinch of salt until they hold soft peaks.
Add remaining 1/3 cup sugar, a little at a time, until whites hold
stiff, glossy peaks. Fold whites in gently but thoroughly.
Pour batter into cake pan and bake until cake is springy to
the touch and a wooden skewer inserted in center comes out clean,
15-18 min. Cool on a rack (flip it out after 5 min).
 
Serve cake right-side up on a platter and dust with powdered sugar. Mix fresh berries with honey and place on top. Finish with a big dollop of whipped cream.

Adapted from Gourmet Magazine (1994)

Berries