Quick almond paste cake with red berries and hazelnuts

A moist and quick-to-make cake with a strong summer vibe. It’s also gluten-free.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 175°C. Coarsely grate the almond paste. Beat almond paste and butter until smooth, preferably using a paddle attachment in a stand mixer.

Step 2

Add the eggs, one at a time, and beat into a smooth batter. Add almond flour and ½ dl raw sugar and quickly mix together.

Step 3

Grease a springform pan, 24 cm in diameter, and fasten a piece of parchment paper at the bottom. Spread the batter in the pan.

Step 4

Pick the red currants. Sprinkle the currants and cherries over the cake and gently press them into the batter. Coarsely chop and sprinkle over the nuts and the remaining ½ dl raw sugar.

Step 5

Bake the cake in the middle of the oven for 30–35 minutes until it is set and dry in the middle—check with a toothpick.

Step 6

Remove and let the cake cool. Dust with powdered sugar when serving and serve with a dollop of whipped cream.