Ingredients
5 large eggs
1-1/2 c sugar
2/3 c olive oil
1/2 tsp almond extract
1 tsp. vanilla
3/4 c almond flour
1-3/4 c unbleached cake flour
3/4 tsp. salt
1-1/2 tsp. baking powder
1/2 c milk
1-1/2 c fresh blackberries
Preheat oven to 325*. Grease a 10-12 c bundt pan.
In a large mixing bowl, beat together the eggs and sugar until very light and pale yellow, about 3 minutes. Add the olive oil and extracts and beat until incorporated. In a separate bowl combine the flours, salt, and baking powder.
Add the dry ingredients to the liquid mixture alternately with the milk, starting and ending with the dry ingredients. Stir until smooth. Gently fold in the blackberries. Pour the batter into the prepared pan and bake for 45-50 minutes, until a tester inserted in the center comes out clean.
Remove the cake from the oven and place it on a rack to cool. Turn it out of the pan onto a rack after about 10 minutes to cool completely.
Recipe adapted from King Arthur Flour.
Enjoy!
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