In Norway I came across some moist almond cakes studded with dark berries. Once home I set about tinkering with my classic almond sponge mixture and some frozen berries, but it was only once I added marzipan that my cakes approached those I had eaten rather too many of in Oslo ...
caster sugar 180g
eggs 2, lightly beaten
plain flour 80g
ground almonds 150g
berries (assorted blueberries and currants), fresh or frozen 200g
icing sugar to dust
You will need six shallow round cake tins about 10cm in diameter, or rectangular baking tins, about 8cm x 10cm. Line the cake tins with baking parchment. Set the oven at 180C/gas 4.
Using an electric beater, cream the butter and sugar together till pale and fluffy. Gradually beat in the eggs, then slowly introduce the flour and ground almonds. Once they are incorporated, stop the machine immediately.
Break the marzipan into small pieces about 1–2cm in diameter. Stir these into the mixture. Divide it between the baking tins, then scatter the fruit over the top of each.
Bake for 40 minutes, till lightly firm to the touch. Remove from the oven, dust with icing sugar and leave to cool before serving.
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