This blackberry lavender almond cake is made with almond extract and topped with blackberry lavender mascarpone whipped cream icing.
for the cake:
for the blackberry lavender syrup:
for the icing:
*I like to use circular parchment paper on the bottom of my pans to make sure the cake doesn’t stick. You can buy circle parchment paper or simply trace your pie pans and cut circles out. It makes the cake-making process a little longer but I can always rest easy knowing my cakes are going to easily come out of the pans.
**Feel free to add a little purple food coloring if you want the icing to be more purple.
***I DON’T recommend making the icing ahead of time, simply because the purple coloring can change colors if it’s left out too long. Since the cake only has icing in between the layers, the actual icing part doesn’t take long at all! You can still make the cake ahead of time, just wait until a little closer to when you want to serve/eat the cake to make the icing.
Keywords: almond cake, lavender cake, lavender almond cake, dessert