Almond and Berry Cake

Ingredients

3 large free-range eggs

200gr granulated sugar

60gr butter at room temperature

125gr sour cream

60ml sunflower oil

1 tbsp lemon juice

2 tsp. baking powder

256 gr cream flour, sifted

170gr raspberries

112gr blueberries

60gr sliced almonds

224gr cream cheese

45gr caster sugar

1tsp almond essence

Method:

• Butter the base and sides of a 10 inch spring form tin.
• Line the base of a with a disk of parchment paper.
• Pre heat the oven to 170 C.
• In a bowl combine sugar, almond essence and cream cheese, mix until smooth and set aside.
• Beat the sugar, and softened butter in the bowl of an electric mixer with the spade attachment.
• Add the eggs and beat well.
• In another bowl, weigh out the sour cream, oil, and lemon juice, mix well with a hand whisk.
• Add the sour cream mixture to the egg mixture and beat for a minute or two.
• Sift together the flour and baking powder.
• Add half of the flour, to the batter and mix well.
• Then add the remaining flour and mix again.
• Scrape about 3/4 of the cake batter into the spring form pan, spreading evenly.
• Add cream cheese layer by spooning small amounts all over the batter layer then spreading gently with a small step palette or the back of a spoon.
• Add roughly half the fruit pushing them down into the cream cheese layer.
• Add remaining batter into the pan, spread evenly.
• Scatter the sliced almonds over cake, add remaining raspberries pushing them in gently.
• Bake 40-50 minutes until golden and firm on top, check by inserting a skewer into the centre, it should come out clean. If the top starts to get a bit too dark cover with foil to finish cooking.