Berry Almond Cake with White Chocolate Glaze
The berries not only add a little colour to the light cake dough, but also score points with cell-protecting antioxidants. Almonds and cashews provide us with a lot of vitamin E, which also protects our body cells from damage by free radicals. Cashew nuts also contain large amounts of the amino acid tryptophan, which the body needs to produce the "happiness hormone" serotonin.
If you prefer something more exotic, you can replace the rice flour with the same amount of coconut flour. Instead of the berries, small cubes of pineapple or mango, for example, would be perfect.
- For the batter
- 150 grams mixed berries (frozen or fresh)
- 250 grams softened butter
- 250 grams sugar
- 2 teaspoons Vanilla sugar
- 1 pinch salt
- 2 egg yolks
- 2 large eggs
- ½ organic lemon (zested)
- 100 grams Yogurt (0.1% fat) (plain)
- 2 tablespoons Rum
- 125 grams Pastry flour
- 125 grams cornstarch
- 1 teaspoon Baking powder
- 50 grams ground almonds
For the batter, preheat oven to 170°C (approximately 340°F)(convection). Grease a ring cake pan generously with butter and dust with ground almonds.
Thaw berries if frozen and pat dry. If using fresh berries, rinse berries, drain and pat dry.
Mix butter until creamy. In a separate bowl, mix sugar, vanilla sugar and salt and alternately stir sugar mixture and egg yolks and eggs into butter. Add lemon zest, yogurt and rum. In a separate bowl, mix flour, cornstarch, baking powder and almonds and gradually stir into batter. Fold in berries.
Pour batter into cake pan and bake until golden brown for about 45-60 minutes. Let cake cool briefly in pan and remove from pan and let cool on a wire rack.
For the topping, melt white chocolate in a double boiler.
Toast sliced almonds in a dry pan and sprinkle in sugar and cook until sugar caramelizes slightly, stirring frequently.
Spread white chocolate evenly over cooled cake to glaze and sprinkle almonds on wet chocolate. Let white chocolate dry. To serve, cut into slices.