Blackberry Lavender Almond Cake

This Blackberry Lavender Almond Cake is made with almond extract
and topped with blackberry lavender mascarpone whipped cream
icing. 

Blackberry Lavender Almond Cake | thealmondeater.com

IT’S MY BIRTHDAY and I’ll eat cake all damn day if I want
to. 

This blackberry lavender almond cake is essentially the cake of
my dreams—it’s all my favorite flavors combined into ONE
delicious cake recipe. 

Twenty seven brought about a lot of exciting things, the most
exciting being that we
bought a house
! Owning a home was something I thought would
happen eventually, but never at 27, and I still feel so grateful to
be able to live in a house. I’ve learned that it’s a lot more
work than an apartment, but also just better—more space inside, a
little yard outside, and room to make it feel like my own. 

I don’t know what 28 has in store for me, but I’m excited to
find out. Hopefully this year brings about more dessert and more
cake! << dreaming big. 

Blackberry Lavender Almond Cake | thealmondeater.com

This almond cake is perfectly almond-y (the way almond desserts
should be) thanks to almond extract. 

I was being very indecisive about what kind of icing I wanted to
make (buttercream? Meringue?) but ultimately decided that a
mascarpone-based icing was the most “me”. Originally, I created
just a lavender icing, but found that the color wasn’t purple,
and I really wanted pink-purple icing, so I decided to add
blackberries into the mix. Talk about a good decision! 

Blackberry Lavender Almond Cake | thealmondeater.com

To make this cake, you’ll start by whisking the wet
ingredients together in one bowl, and the dry ingredients together
in a separate bowl, then combining them until the batter is smooth.
These cakes bake in about 30-35 minutes, which isn’t too bad if
you ask me! You’ll want to let them cool completely before adding
the icing. My cakes didn’t have too big of “domes” on top, so
I kept them as-is, but feel free to trim the domes off if they’re
too big and/or killing your cake vibe. 

Before making the icing, you’ll have to make the blackberry
lavender “juice” by essentially making a blackberry lavender
simple syrup, then straining the blackberries and lavender. It’s
super simple and only takes about 10 minutes. 

Like I said, the icing is mascarpone-based, but I really wanted
it to be light and fluffy, which is why I originally thought of
doing meringue.  But, ultimately I decided that I wanted to
combine whipped cream and mascarpone and oh my gosh the texture is
my fave. 

Blackberry Lavender Almond Cake | thealmondeater.com

And that’s it! This lavender almond cake may or may not be the
cake of my dreams—hopefully you love it as much as I did. 

Print

Blackberry Lavender Almond Cake

Blackberry Lavender Almond Cake | thealmondeater.com

This blackberry lavender almond cake is made with almond extract
and topped with blackberry lavender mascarpone whipped cream
icing.

  • Author: Erin
  • Prep Time: 35 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 10 mins
  • Yield: 1 cake
  • Category: dessert
  • Method: oven
  • Cuisine: cake
Ingredients

for the cake:

  • 4 cups all purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter, softened
  • 2 cups+2 tbsp sugar
  • 4 eggs, room temperature
  • 1/3 cup coconut oil, melted
  • 1 1/2 cups almond milk or milk of choice
  • 1/2 cup water
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • Optional: toasted almonds and/or blackberries for topping

for the blackberry lavender syrup:

  • 1 container (6 oz.) blackberries
  • 2 tbsp culinary lavender
  • 1 cup sugar
  • 1 cup water

for the icing:

  • 1/2 cup heavy whipping cream
  • 1/4 cup sugar
  • 8 oz. mascarpone
  • 1/2 cup blackberry lavender syrup
  • Optional: purple food coloring**
Instructions

  1. Preheat oven to 350°. Grease three 8″ cake pans and set
    aside*
  2. Combine flour, baking powder and salt together and set
    aside.
  3. In a separate bowl, cream butter and sugar together; then, add
    eggs, oil, milk, water, almond extract, and vanilla extract and
    stir to combine.
  4. Last, combine wet and dry ingredients then pour batter evenly
    into cake pans.
  5. Bake cakes for 30-35 minutes or until a toothpick comes out
    clean. Wait 10 minutes or so, then carefully invert cakes onto a
    cooling rack and wait for them to cool completely before
    icing.
  6. While cakes are cooling, make the syrup. Add all ingredients to
    a saucepan and bring mixture to a boil, then reduce to a simmer and
    simmer for 10 minutes, using a wooden spoon or spatula to break
    down the blackberries. After 10 minutes, pour mixture through a
    fine mesh strainer, saving the juice or syrup (whatever you want to
    call it) and discarding the blackberries and lavender. Set syrup
    aside.
  7. For the icing: whisk whipping cream for approximately 5 minutes
    or until stiff peaks form. Then, add the sugar and mascarpone and
    whisk again for another minute before adding in the blackberry
    lavender syrup. The icing should be soft and fluffy like whipped
    cream.
  8. To assemble: set one of the cakes on your cake stand, then
    place a dollop of icing on top and use a rubber spatula to smooth
    icing out, then place a second cake on top and repeat this process.
    Feel free to add toasted almonds and/or blackberries on top of the
    top cake for added flavor and texture.
  9. Cut and enjoy!
Notes

*I like to use circular parchment paper on the bottom of my pans
to make sure the cake doesn’t stick. You can buy circle parchment
paper or simply trace your pie pans and cut circles out. It makes
the cake-making process a little longer but I can always rest easy
knowing my cakes are going to easily come out of the pans.

**Feel free to add a little purple food coloring if you want the
icing to be more purple.

Keywords: almond cake, lavender cake, lavender
almond cake, dessert

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Blackberry Lavender Almond Cake
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Blackberry Lavender Almond Cake