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Categories:
almonds unsweetened coconut flour baking powder salt butter eggs sour cream zest of half a lemon dried lavender almond extract vanilla blackberries frozen raspberries confectioners sugar
Viewed: 41 - Published at: 5 years agoIngredients
- 1 cup dry toasted unsalted almonds
- 1/4 cup unsweetened coconut
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup unsalted butter at room temperature
- 3 eggs at room temperature
- 1/3 cup sour cream
- zest of half a lemon
- 1 tablespoon dried lavender, chopped fine
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen blackberries
- 1/2 cup fresh or frozen raspberries
- confectioners sugar for dusting
Method
- Preheat oven to 350°. Butter or spray a 9" springform or cake pan with coconut oil and line bottom of pan with parchment.
- In the bowl of a food processor, coarsely chop almonds. Transfer 1/4 cup almonds to a small bowl and mix with 1 tsp sugar and set aside. Add coconut, flour, baking powder and salt to food processor. Process until remaining almonds are finely ground. Transfer to a bowl.
- In food processor, cream butter with 3/4 cup sugar. Add eggs one at a time, blending each one fully. Add sour cream, lemon zest, lavender and extracts.
- Add half of reserved flour-almond mixture and pulse to blend. Add remaining flour and pulse until smooth. Scrape into prepared pan and place fruit on top in single layer. Sprinkle with almond-sugar over top of cake.
- Bake for 40 minutes, or until a cake tester comes out clean. Cool cake before removing from pan. Dust with confectioners sugar if desired.
