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Ingredients

1 cup white sugar 1 (7 ounce) package almond paste, grated through large holes of grater 10 tablespoons butter, melted 3 eggs, at room temperature 1 ¾ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt 1 cup fresh blueberries 1 cup fresh raspberries 3 tablespoons sliced almonds 1 tablespoon confectioners' sugar

Nutrition Info

495.7 calories carbohydrate: 63.9 g cholesterol: 99.5 mg fat: 24.5 g fiber: 3.7 g protein: 8 g saturatedFat: 10.4 g servingSize: - sodium: 292.4 mg sugar: 28.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
Combine white sugar, almond paste, and butter in mixing bowl, beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer, top with remaining batter. Sprinkle almonds over the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.
Lightly dust cake with confectioners' sugar.

1 9-inch cake

Blueberries and raspberries are baked between layers of almond paste-laden batter in this deliciously unique cake recipe.