Berry Frangipane Cake

 
 
Makes 1 (8-inch) cake
Ingredients
  • Frangipane:
  • ⅔ cup (150 grams) unsalted butter, room temperature
  • 1½ cups (144 grams) superfine natural almond flour
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (31 grams) all-purpose flour
  • 1 large egg (50 grams)
  • 1 large egg white (30 grams)
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (4 grams) almond extract
  • Batter:
  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 1 large egg (50 grams), room temperature
  • ¾ teaspoon (3 grams) vanilla extract
  • ¼ teaspoon (1 gram) almond extract
  • 1 cup (125 grams) all-purpose flour
  • ¾ teaspoon (3.75 grams) baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup (60 grams) whole milk, room temperature
  • ½ cup (120 grams) drained thawed frozen mixed berries (large berries halved if necessary), patted dry
  • 2 tablespoons (15 grams) sliced almonds
  • Confectioners’ sugar, for dusting
Instructions
  1. Preheat oven to 325°F (170°C). Spray a light-colored 8-inch metal springform pan with baking spray with flour. Line bottom and sides of pan with parchment paper.
  2. For frangipane: In a medium bowl, stir butter until creamy. Add almond flour, sugar, all-purpose flour, egg, egg white, salt, and almond extract; stir until well combined. Cover and set aside.
  3. For batter: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg; scrape sides of bowl. Add extracts, beating just until combined.
  4. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Using a small offset spatula or the back of a spoon, spread 1 cup (about 238 grams) batter into prepared pan. Using a 1½-tablespoon spring-loaded scoop (see Notes), alternately dollop 1 cup (about 240 grams) frangipane and remaining batter in a checkerboard-like pattern onto batter in pan; layer some batter on top of frangipane dollops and vice versa. (It’s OK that dollops don’t go all the way to edges of pan.) Drag a butter knife through center of each dollop a few times to swirl together. Tap pan on a kitchen towel-lined counter several times to settle batter.
  5. Spoon remaining frangipane into a pastry bag; cut a ½-inch opening in tip. Pipe onto batter in pan, spreading with a small offset spatula. Press berries into frangipane; sprinkle with almonds.
  6. Bake until edges are golden brown, top feels dry and set, and an instant-read thermometer inserted in center registers 202°F (94°C) to 210°F (99°C), 52 minutes to 1 hour, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 5 minutes. Remove sides of pan, and let cool completely on base of pan on a wire rack. Dust with confectioners’ sugar before serving.
Notes
Make sure to clean your scoop as needed when scooping your batter and frangipane. Alternatively, use 2 (1½-tablespoon) spring-loaded scoops.
A wooden pick test does not work well for this cake; even when finished baking, the frangipane may still stick slightly to a wooden pick.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/berry-frangipane-cake/