Spiced cake filled with berries.
Rustic, genuine, delicious.
The spiced cake filled with berries is a homemade, rustic, and genuine dessert typical of the mountains of South Tyrol, a rich and delicious cake that with its unique aroma and flavor conquers everyone at the first bite.
I tried this cake during one of my many trips to South Tyrol and since then I’ve often made it in autumn or winter, its scent always fills the kitchen and delights us every time with its goodness.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5 large eggs (at room temperature)
- 9.5 oz sugar (4.2 oz for a less sweet version)
- 1 tbsp honey
- 7 oz toasted almonds
- 1.4 cups all-purpose flour
- 0.4 cups potato starch
- 7 oz butter (at room temperature)
- 1 tsp cinnamon
- grated zest of 1 untreated lemon (Or orange)
- 1 pinch salt
- 1 packet baking powder for cakes
- 12 oz currant jam, or blueberry or mixed berries
- as needed powdered sugar
Tools
- 1 Electric whisk
- 1 Baking pan
- 1 Blender
- 1 Spatula
- 1 Oven
Steps
Butter a 9-inch springform pan.
Preheat the oven to 356°F.
Sift together the potato starch and flour.
Blend the almonds with 3.5 oz of sugar (taken from the total) until they become a fine powder.
Separate the egg yolks from the whites.
Beat the egg whites with a pinch of salt until very stiff using an electric mixer or stand mixer, then set aside.
Beat the butter with the yolks and the remaining 2.8 oz of sugar until creamy.
Add the ground almonds, cinnamon, and honey, blend with the electric mixer, then gradually add the flour mixture, the sifted baking powder, and the grated lemon zest, mix until smooth and homogeneous.
Fold in the beaten egg whites a little at a time, mixing with a spatula from bottom to top.
Pour the batter into the pan and level it with a spatula.
Bake in a preheated static oven at 356°F for about 45 minutes, check with a toothpick in the center.
Once baked, let the cake cool and then turn it out onto a tray.
Cut the cake in half and fill it with blueberry jam, or currants, or mixed berries, sprinkle with powdered sugar.
Butter a 9-inch springform pan.
Preheat the oven to 356°F.
Sift together the potato starch and flour.
Place the almonds with 3.5 oz of sugar in the bowl, blend for 30 sec./speed 5, then set aside in a bowl.
Separate the egg yolks from the whites.
Attach the butterfly attachment to the clean bowl and add the egg whites and a pinch of salt, 3 min/speed 3, then set aside in a bowl.
Remove the butterfly attachment and without cleaning the bowl, add the butter in pieces, the yolks, and the remaining 2.8 oz of sugar, blend for 30 sec./speed 3, scrape down the sides and blend for another 20 sec./speed 3.
Add the ground almonds, blend for 20 sec./speed 3, add the flour mixture, cinnamon, honey, baking powder, and grated lemon zest, blend for 30 sec./speed 3.
Scrape everything to the center and blend for another 30 sec./speed 3.
Turn off the blender and fold in the beaten egg whites a little at a time, mixing with a spatula from bottom to top.
Pour the batter into the buttered pan and level it with a spatula.
Bake in a preheated static oven at 356°F for about 45 minutes, checking with a toothpick in the center.
Once baked, let the cake cool and then turn it out onto a tray.
Cut the cake in half and fill it with blueberry jam, or currants, or mixed berries, sprinkle with powdered sugar.
The Spiced Cake Filled with Berries is ready to be enjoyed… ENJOY YOUR DESSERT!
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