- 1 cup white sugar
- 1 (7 ounce) package almond paste, grated through large holes of grater
- 10 tablespoons butter, melted
- 3 eggs, at room temperature
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 3 tablespoons sliced almonds
- 1 tablespoon confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
- Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. 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. Sprinkle almonds over the batter.
- 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.
- Lightly dust cake with confectioners' sugar.