This is such a gorgeous dessert served warm from the oven! Another delicious creation from Mary + Isabella from @cuginicucina. Perfect accompanied with an after-dinner espresso, or top your slice with a curl of our organic vanilla icecream.
RECIPE:
Ingredients:
125g unsalted butter, softened
1 cup caster sugar
1 tsp vanilla extract
3 eggs
1 1/2 cups almond meal
1/2 cup self-raising flour
1/2 cup @ooborganic frozen raspberries
1/2 cup @ooborganic frozen blueberries
1/4 cup slivered almonds
Icing sugar to serve.
Method:
1. Preheat oven to 170c fan forced. Grease and line the base of a 24cm round tart tin.
2. Using a stand mixer, beat the butter and caster sugar together until light and fluffy. Add the vanilla extract and then slowly add the eggs until all combined.
3. Use a spatula to fold the almond meal and flour through the mixture.
4. Pour the mixture into the cake tin. Place the berries over the top and sprinkle with the slivered almonds
5. Bake for 30-35 minutes until cooked through or test with a clean skewer through the centre. Cool in the cake tin, then once removed dust with icing sugar and enjoy!
