“I am not sure where I first got the recipe several years ago, but I have tweaked it a lot through the years. I love using fresh summer berries, but it does work with frozen blackberries as well.”
READY IN:
45mins
SERVES:
8-10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the sugar and 2 of the eggs until light.
  2. Add the oil and the buttermilk.
  3. Stir in the flour mixed with the baking powder.
  4. Pour batter into greased springform pan and bake at 400 degrees for 10 minutes.
  5. Beat the remaining 2 eggs and almond paste until foamy.
  6. Stir in the yogurt.
  7. Arrange the blackberries on the prebaked base.
  8. Pour the filling mixture over the berries.
  9. Bake for another 20 to 25 minutes at 400 degrees.
  10. Cool before cutting.
  11. Store in the refrigerator.

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