Blackberry Cake Recipe
This blackberry cake recipe features creamy orange vanilla pudding and a caramelized almond brittle topping. I love summer with its sweet bounty of berries. Blackberries can be bitter when bought out of season. However, cake would make even the tartest blackberries sweet and delicious. This cake is perfect for summer when blackberries are the sweetest and readily available. This blackberry cake recipe with almonds, orange pudding, and caramelized almond brittle topping lends soo much flavor you will wonder why you ever only made blackberry cobblers or etc. This blackberry cake recipe is from my German cookbook and is called Brombeer-Krokant-Kuchen in German. Directly translated is means blackberry brittle cake. Almond brittle yum!
This blackberry cake improves in the fridge and can be made a week in advance.
To make this wonderful summertime treat you will need 200 grams of blackberries which are roughly half a pint.
Slivered or chopped almonds, pudding mix or homemade pudding mix, heavy cream, flour, butter, sugar, vanilla, and orange or tangerine juice.
First you will make the pudding by mixing the cream and sugar in a nonstick pan. Add the juice and bring to a boil. Sprinkle in the pudding mix or cornstarch mixture while stirring. Cook for a few minutes till thickened. Set aside to cool. Grease a springform cake pan. Beat the butter and gradually add the sugar and vanilla. Add the eggs one at a time and beat for 30 seconds after each addition. Mix the flour and baking powder and add the chopped almonds. They easiest way to chop them is with a food processor. Perfect for the dough, however it may chop them too fine for the topping. I would purchase prechopped or slivered almonds since you will want larger pieces for the topping.Add half the flour to the butter mixture and when incorporated then add the other half. Pour into the spring form and spread evenly.Then add the pudding over it. Wash your blackberries and dry them on paper towels. Distribute the blackberries on top. In this photo I also already added the brittle.To make the brittle you will add slivered or chopped almonds to a nonstick pan with sugar. Cook on medium till the sugar melts and partially sticks to the nuts. Sprinkle the brittle over the blackberries and bake.
This is like no other blackberry cake recipe it is a cross between a cake, pie, and tart. The crunch from the caramelized almonds is outstanding!