This Sloe Berry and Almond Cake recipe is perfect for autumn when sloe berries are in season. The combination of the tart sloe berries and the sweet almond cake is a match made in heaven. This cake is perfect for afternoon tea or as a dessert after a hearty meal.
Timings
- Prep time: 20 minutes
- Cooking time: 1 hour
- Total time: 1 hour 20 minutes
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 100g ground almonds
- 1 tsp almond extract
- 200g sloe berries, washed and dried
- 25g flaked almonds
- Icing sugar, for dusting
Instructions
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm round cake tin.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift in the flour and fold in the ground almonds and almond extract until well combined.
- Gently fold in the sloe berries.
- Pour the mixture into the prepared tin and smooth the top with a spatula.
- Sprinkle the flaked almonds over the top of the cake.
- Bake in the preheated oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Dust with icing sugar before serving.
Conclusion
This Sloe Berry and Almond Cake is a delicious and easy-to-make cake that is perfect for autumn. The combination of the tart sloe berries and the sweet almond cake is a match made in heaven. Serve it with a cup of tea or as a dessert after a hearty meal.
Variations to the recipe
- You can substitute the sloe berries with other berries such as raspberries or blackberries.
- You can add a tablespoon of sloe gin to the cake mixture for an extra kick.
- You can top the cake with whipped cream or vanilla ice cream for a decadent dessert.