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    Double Berry-Almond Buckle


    Source of Recipe


    Internet

    List of Ingredients




    BERRY FILLING:
    1 pint blackberries
    1/2 pint red raspberries
    1/3 cup granulated sugar

    ALMOND CAKE TOPPING:
    1 cup white flour
    1 teaspoon baking powder
    1/8 teaspoon salt
    6 tablespoons butter -- softened
    1/2 cup granulated sugar
    1 teaspoon grated lemon zest from 1/2 lemon
    1 egg -- beaten and
    1 egg yolk -- beaten
    1 1/2 teaspoons vanilla extract
    1/8 teaspoon almond extract
    3 tablespoons milk
    1/4 cup sliced almonds
    1/4 teaspoon ground cinnamon
    1 1/2 pints vanilla ice cream or frozen yogurt -- (optional)
    - or -
    1 cup crème fraîche or heavy cream -- (optional)

    Recipe



    TO PREPARE:
    For the berries, mix berries, sugar, and 3 tablespoons water in a deep pie pan that is 10 inches in diameter; set aside.

    For the topping, mix first 3 ingredients in a medium bowl; set aside. Beat butter sugar, and lemon zest in a medium bowl until fluffy. Add egg, yolk, and vanilla and almond extracts; beat until smooth. Alternately beat in the flour mixture and milk, one-third at a time, until batter is smooth.

    TO COOK:
    Adjust oven rack to middle position and heat oven to 350°F. Drop large tablespoonfuls of the topping batter around the circumference of the berry-filled pie pan, leaving a 1-inch border of exposed berries around the edge and a circle (2 inches in diameter) of berries in the center. Sprinkle topping ring with almonds and cinnamon; bake until topping is golden brown, 35 to 40 minutes. Transfer cake in pan to a wire rack; cool the cake slightly.

    TO SERVE:
    Spoon portions of dessert into individual serving bowls; serve with ice cream on the side.
    Or for an unusual touch, serve this dessert with Spiced Whipped Cream: Stir 1/2 teaspoon ground cinnamon and 2 teaspoons sugar into 1/2 heavy cream, then whip to stiff peaks.

    NOTES : Fresh berries cooked under a rich almond-scented cake.

    You can substitute an equal quantity of blueberries, strawberries, or sliced plums for the raspberries and/or blackberries in the filling recipe of this fruit cobbler that hails from New England.

 

 

 


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