We have long been fans of Jessica Comingore’s photography and blog, but did you know she is a whiz in the kitchen? The girl can officially do it all! Today, she shares a delightful springtime recipe featuring two kinds of berries, almonds, and yogurt- talk about a perfect combo! We can’t wait to serve this up at our next party… but may have to whip up a single serving version before then. Bon Appetit!

1/2 cup almond meal
1 cup flour
2 teaspoons baking powder pinch of salt
1 cup sugar
1/2 cup plain yogurt
3 eggs
1/2 teaspoon almond extract
1/2 cup canola oil
1/2 cup fresh raspberry preserves
1 cup fresh blueberries
1 cup fresh raspberries

Preheat oven to 350 degrees. Butter a 9-inch cake pan and set aside. In a medium bowl, combine the almond meal, flour, baking powder, and salt, and set aside. Place the sugar in the bowl of an electric mixer and combine with the yogurt, eggs, and almond extract. Stir in the dry ingredients, and then add the canola oil. Stir until incorporated and pour the batter into the prepared pan. Bake until the cake is golden and slightly pulling away from the sides of the pan, about 25 minutes. Cool 10 minutes in the pan before unmolding. Melt the preserves in a saucepan until spreadable, and spread on top of the cake. Rinse berries and pat dry. Arrange on top of preserves in any pattern you’d like. Let cool, and enjoy!

Serves: 8
Prep Time: 10 minutes
Cooking TIme: 25 minutes