This recipe calls for 2 tsp of almond extract which I thought the taste to be too strong. I used only 1 tsp but even that, no doubt it's a huge cake, we find that the almond flavor is rather overwhelming. Otherwise this is a delicious cake. The next time I make any cake that calls for almond extract, I shall omit from adding it totally. Maybe because we don't like the taste of almond extract.
Pre-heat oven to 180dC.
10-inch bundt pan, sprayed with nonstick baking spray with flour.
3 cups all purpose flour
2 cups granulated sugar
1 tbsp baking powder
1 tsp salt
4 large eggs, at room temperature
1 cup buttermilk, divided
3/4 cup unsalted butter, softened
2 tsp almond extract (I shall omit this totally and instead will use vanilla extract)
11/2 cups blackberries
11/2 cups raspberries
2 tbsp icing sugar
- In large bowl, whisk together flour, sugar, baking powder and salt
- Add eggs, buttermilk, butter and almond extract (if you decided to add this in) to flour mixture. Using electric mixer on medium speed, beat for 1 min until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 mins. Gently stir in half each of the blackberries and raspberries.
- Spread batter evenly in prepared pan. Sprinkle the remaining berries evenly over batter.
- Bake in pre heated oven for about 65 mins or until done. Let cool in pan on a wire rack for 20 mins then invert cake onto rack to cool completely. Just before serving, dust with icing sugar.
Great cake to serve your guests at tea time with a cup of hot tea or if you plan to serve it as dessert after meal, just serve it with generous scoop of vanilla or strawberry ice cream. Lovely!