Mixed Berry Almond Cake

Ingredients

• 7 ounce almond paste grated
• 3 tablespoons almonds sliced
• 1.5 teaspoons double-acting baking powder 
• 1 cup blueberries fresh
• 10 tablespoons butter melted
• 1 tablespoon confectioners' sugar 
• 3  eggs at room temperature
• 1.8 cups flour all-purpose
• 1 cup raspberries fresh
• 0.3 teaspoon salt 
• 1 cup sugar white

Equipment

• bowl
• frying pan
• oven
• knife
• mixing bowl
• wire rack
• hand mixer
• toothpicks
• springform pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
2. Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth.
3. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
4. Sift flour, baking powder, and salt into a separate bowl.
5. Add flour mixture to almond paste mixture and beat until just combined.
6. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter.
7. Sprinkle almonds over the batter.
8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.
9. Lightly dust cake with confectioners' sugar.