Northwest Berry Blend Almond-Lemon Cake

Almond-Lemon Cake with Basil-Honeyed Northwest Berry Blend

INGREDIENTS

• ¾ cup Granulated Sugar
• 8 oz Almond Paste, broken into pieces
• 8 tablespoons Unsalted Butter, room temp
• Zest and juice of 1 lemon
• 1 teaspoons Vanilla Extract
• 3 large Eggs, room temp
• ½ cup All-Purpose Flour/1:1 Gluten Free Substitute
• 1 teaspoons Baking Powder
• ¼ teaspoon Kosher Salt
• 1, 14 oz bag Stahlbush Island Farms Northwest Berry Blend, thawed 30 minutes
• ¼ cup fresh basil leaves, sliced, plus more for garnish
• 2 tablespoons Honey

INSTRUCTIONS

• Preheat the oven to 350°F.
• Grease a 9-in round cake pan with butter.
• Line the bottom with parchment paper, then grease and flour the parchment.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste and sugar together until completely blended.
• Add the butter, lemon zest, and vanilla and blend until smooth.
• Scrape down the sides of the bowl. Then with the mixer on low speed add the eggs one at a time.
• Stop the mixer and add the flour, baking powder, and salt, mix on low speed just until combined.
• Scrape the batter into the prepared baking pan and smooth the top.
• Bake for 45-50 minutes, or until the cake is golden in color and a skewer comes out clean.
• Cool in the pan on a wire rack for 10-15 minutes, then invert onto a cake plate or serving platter. Remove the parchment.
• When the cake is cooling, in a bowl, mix together the slightly thawed berries, basil, honey, and lemon juice. Stir to combine and let rest on the counter until the mixture becomes juicy with some liquid resting in the bottom of the bowl.
• Slice the cooled cake into 8-10 pieces and top with the berries and a dusting of powdered sugar.
• Serve immediately. Leftovers can be stored in the fridge for up to one day.