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Blackberry Almond Cake with Marzipan Crumble & Lemon Curd Drizzle

Updated: Sep 8, 2021

This cake is everything you could ask for to pair with a glass of iced tea on a Sunday afternoon! The fresh berries and lemon zest add moisture and tanginess to the cake and the marzipan crumble and slivered almond topping add the perfect nutty crunch. Its so moist & light, perfectly sweet, and totally unique! Its one of the best gluten free and vegan cakes I've had and I think you'll agree with me that this cake is something special!

Yields: 16 slices, 1 8-9" cake

Difficulty: Medium

 

 

Quick Notes:

  • For an 100% vegan version, just use agave or maple syrup in place of the honey!

  • I used blackberries for this cake, but raspberries, blueberries, or even diced peaches would be a great substitute! The fruit is totally up to you!

  • If you're not Gluten Free, you can definitely use wheat flour in place of the gluten free flour!

  • For this recipe, I used my own homemade almond flour and marzipan which you can find the recipes for in the links below! They're both super simple and easy to make, and I find that the homemade marzipan, especially, is more fresh and wholesome than store-bought marzipan.

  • I just wanna not that for the cake in the first 2 photos above, I halved the recipe and used a smaller 6 inch tin instead of an 8 or 9 inch one.

Related Recipes:

 

Ingredients

For the Cake:

  • 1 1/2 cups + 1 tbsp Gluten Free Flour (I used King Arthur's GF measure for Measure blend, but Bob's GF 1-1 blend is very similar and would work well too!)

  • 1 cup almond flour

  • 1/4 cup ground flaxseed

  • 1/4 cup brown sugar

  • 2 tsps lemon zest

  • 1 & 1/2 tsps baking powder, double acting

  • 1 tsp baking soda

  • 1 cup soy milk (I use Silk unsweetened)

  • 1/4 cup honey (or agave as a vegan option)

  • 1/2 cup applesauce

  • 1/4 cup + 2 tbsps canola/veg oil

  • 1 tbsp lemon juice

  • ~3/4 cup blackberries

  • 1 tsp almond extract (optional)

  • 1 tsp vanilla extract (optional)

For the Topping:

  • 1/2 cup marzipan

  • 1/4 cup slivered almonds

  • 1/2 tbsp powder sugar for dusting (optional)

For the Vegan Lemon Curd Drizzle (makes plenty extra):

  • 1/4 cup lemon juice

  • 1/3 cup canned coconut milk, shaken to combine the separate layers

  • 1/2 cup granulated sugar

  • 1 tbsp corn starch

  • 1 tsp lemon zest

  • 1 tsp vegan butter (optional)

 

Method

For the Cake:

  1. Line and grease an 8 or 9 inch cake tin with oil and parchment paper. To line it, I just traced the tin onto the parchment and cut out the circle for the bottom. Trust me, this helps a lot when removing the cake from the tin.

  2. Combine the 1 and 1/2 cups gluten free flour (being sure to reserve the 1 tbsp for later), almond flour, ground flaxseed, brown sugar, baking powder, baking soda, and lemon zest in a medium sized bowl so there are little-no clumps

  3. In a separate bowl, whisk together the soy milk, honey/agave, oil, and applesauce.

  4. Combine this mixture into the dry ingredients.

  5. Preheat your oven to 350 degrees Fahrenheit.

  6. Wash and pat dry your blackberries, spending time to get as much moisture from them as possible. In a bowl, toss the blackberries in the 1 tbsp gluten free flour you reserved from earlier. This will prevent them from sinking to the bottom of your cake.

  7. Pour a little more than half the cake batter into your prepared tin. Place your coated blackberries on top in an even layer, leaving about 1 cm of room around the edges. Push them into the batter just a little bit and pour the rest of the batter on top in an even layer so all the berries are covered.

  8. Crumble your marzipan in your hand and sprinkle it and the slivered almonds on top. Gently push those in too or they will fall off later.

  9. When your oven is preheated to 350 degrees Fahrenheit, bake your cake for 50-55 minutes, or until a toothpick comes out clean. Meanwhile, prepare your lemon curd.

For the Lemon Curd:

  1. In a small saucepan on the stove, combine your 1/4 cup lemon juice, 1/2 cup sugar, lemon zest, and corn starch on medium-low heat. Let simmer for 5 minutes, until your sugar is almost fully dissolved.

  2. Add the 1/4 cup shaken coconut milk from a can and the tablespoon of vegan butter. Stir and let simmer for 5-7 minutes until your lemon curd is thickened and all the sugar is dissolved.

  3. Let cool, pour it into a jar, and stick it in the fridge to thicken more.

Finishing Touches:

  1. When the cake is out of the oven, let it cool for 1 & 1/2 to 2 hours.

  2. Remove the cake from the tin, drizzle it with lemon curd, dust it with powdered sugar, and serve!

 

Feel free to comment below or reach me on Instagram @eats.by.eli if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!


- Eli

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