Posted by Grace Massa Langlois on Friday, 20th September 2013

Busy weekend ahead, my nephew, Michael is getting married tomorrow. Our family is coming in from the US today for the festivities; I can’t wait to see everyone. I thought I would make some coffee cakes using the last of my mom’s blackberries and pears (I’ll share the recipe next week). This Blackberry and Almond Shortbread Cake is simple to make yet so flavourful.

Close up photo looking down on a Blackberry and Almond Shortbread Cake.

I can’t believe that almost all of my nieces and nephews are married, only a few left to go and it’s brought me to the realization that my kids are quickly getting to the age of meeting someone special and settling down too. I’m not sure I’m ready for that!

Or maybe I am. I was chatting with my sister this week and she shared that she sees more of her daughter now than she ever did when she was living at home, I could happily get used to that.

Photo of Blackberry and Almond Shortbread Cake displayed on white ruffled edge cake stand with pink and white striped cloth napkin and antique cake server.

I haven’t shared this with you yet because it’s been very difficult for me, very recently we lost our precious little pup, Kisses (I still can’t talk about it without bursting into tears). It was sudden and very unexpected. I’ll never forget the feeling of emptiness when I returned home that day, for the first time since Moe passed I felt alone.

The kids are busy with school, work and friends, which translates to usually having the house all to myself. Kisses was always right by my side and followed me whereever I went, it’s been very difficult adjusting to life without her.

Close up, cropped photo of Blackberry-Almond Shortbread Cake displayed on white cake stand.

Back to cakes I’m blubbering already. In between all the wedding events usually everyone gathers at mom’s house at various times throughout the day and the weekend and I thought it would be nice to make some cakes for all to enjoy.

This type of cake is perfect for coffee time but can easily be served for dessert too. I like to serve warm with a scoop of homemade Vanilla Bean Ice Cream and a sprinkling of toasted almonds.

Photo taken looking down on Blackberry-Almond Shortbread Cake topped with demerara sugar and sliced almonds.

If you prefer you could make individual mini cakes. I think serving individual cakes always makes guests feel extra special. The mini cakes are perfect for lunchbox treats too. To make the mini cakes I recommend using muffin tins or ring moulds. They store beautifully in an airtight container in the freezer.

Storing in season berries in the freezer for use in the fall and winter months is something I’ve been doing faithfully these last few years unfortunately this year I didn’t. I’m going to be paying dearly for it this winter. The berry’s texture is compromised when freezing but they’re perfect for using in cakes like this one.

Close up photo of a slice of Blackberry Shortbread Cake displayed on double stack of white dessert dishes on pink and white striped cloth napkin.

Although you could use store-bought blackberry jam I encourage you to make homemade instead, the taste is amazing. If in season blackberries aren’t available in your area, frozen berries like I mentioned is a great substitute. The jam took less than 20 minutes to prepare, throw everything into a skillet and stir occasionally, doesn’t get any easier than that.

Photo of Blackberry Shortbread Cake with slice removed displayed on white cake stand with slice displayed on white dessert dish set in front with white coffee pot set to one side.

Happy Weekend!

Close up and cropped photo of Blackberry and Almond Coffee Cake with slice removed to expose inside layer of homemade Blackberry Jam.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Crostate, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Pastry Doughs & Batter, Pies & Tarts, Recipes, Ricette di Base, Torte

Comments (7)

7 Responses to “Blackberry and Almond Shortbread Cake”

  1. Poornima Says:

    Grace, i am so very sorry about kisses. I lost my beautiful dog mini last year, and i still can’t get over it. I think it took me around 3 months just to stop bursting into tears abruptly. She was such a big part of my life and it was all so sudden. i know exactly how you feel, and i wish i could say something to ease the pain. I am sure you did the best you could to give her a very happy life. All i can tell you is that it does get a bit easier with time, and eventually you will be able to think of the pleasant memories. You can make an online memorial for her on peta’s site and share pictures if and when you feel up to it.
    The cake looks beautiful as usual. I had 4 of your recipes waiting to be tried as soon as we finish some remodelling work in the kitchen. Now i have 5:)

  2. Grace Massa Langlois Says:

    I am so sorry for your loss, they really do become part of the family. We lost our lab, Sako in the summer last year and it was was heart-breaking I never imagined we would lose both in less than a year, honestly I’ve been completely lost. I only recently was able to remove Sako’s bed and toys. You must be so excited, remodelling is so much fun!

  3. Jeanette Says:

    What a lovely cake and how thoughtful of your to make these little cakes for your family that’s coming into town. So sorry to hear about Kisses – I know how hard it must be for you. Take care sweet Grace xo

  4. Grace Massa Langlois Says:

    Thank you Jeanette, I miss her so much. The kids want me to get another pup but I’m not ready yet even though they think I am (I’ve taken to feeding the baby bunnies that were born in our backyard, they’re so cute). Michael and Jessica had a beautiful wedding and it was so wonderful to see everyone even though it was a short visit. I always wish they could stay so much longer.

  5. Dina Says:

    that looks amazing!

  6. Grace Massa Langlois Says:

    Thank you Dina!

  7. The Sushi Knife Store Says:

    Wow! This looks like a treat!

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