Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick) - softened

  2. 1 cup 198g / 7oz Granulated sugar

  3. 2 Eggs

  4. 2 teaspoons 10ml Vanilla

  5. 1/2 teaspoon 2 1/2ml Almond extract

  6. 1/4 cup 23g / 0.8oz Ground unblanched almonds

  7. 2 teaspoons 10ml Grated orange zest - plus additional For optional garnish

  8. 1 1/2 cups 93g / 3 1/3oz All-purpose flour - plus

  9. 2 tablespoons 30ml All-purpose flour

  10. 2 teaspoons 10ml Baking powder

  11. 1 teaspoon 5ml Salt

  12. 1 cup 237ml Sour cream

  13. 1 Raspberries, strawberries, Blackberries or blueberries Sugar to sweeten berries

  14. 1/2 cup 118ml Sparkling wine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Spray a 10-inch round cake pan or springform cake pan with nonstick cooking spray or butter lightly. Beat butter and sugar together until light and fluffy. Add eggs, vanilla, almond extract, almonds and orange zest; beat on low until combined. Sift flour, baking powder and salt together; add alternately to butter mixture with sour cream. Beat just to blend; do not overmix. Pour batter into pan; tap lightly to even it. Bake in the center rack of the oven for about 20 minutes or until toothpick inserted in cake comes out clean. Let cool for 10 minutes; remove from cake pan or remove sides of springform. Sprinkle berries with sugar, then toss with enough sparkling wine to dampen them thoroughly. Place cake on plate, surround with berries and juice. Top cake with more orange zest if desired. Yield: 8 to 10 servings.


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