Blackberry Pie From the Lakeside

(*) Cake springform pan 24cm diameter.

Beat egg yolks, butter, sugar, lemon zest and juice with mixer for eight to ten minutes until light and fluffy.

Combine almond kernels, cinnamon, flour and baking powder and mix into the mixture.

Whip the egg whites until stiff. Stir in 1/3 of the egg whites with a whisk until just combined, then stir in the remaining egg whites with a rubber scraper.

Line the bottom of the cake springform pan with parchment paper and place the rim on top. Generously butter the parchment paper and the sides of the mold.

Pour in half of the batter. Spread the blackberries evenly on top, cover with the remaining batter and smooth it down.

Bake the blackberry cake in the oven heated to 180 °C on the lowest shelf for about sixty minutes.

Take it out, leave it in the pan for ten minutes, then remove it from the pan and cool it on a plate.

Dust with powdered sugar as desired before serving.

Tip: this moist cake will stay fresh in the refrigerator for a few days.

Good luck!

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