The Fox’s Kitchen

Radnor Hunt | Spring Fling

For the cake:

Butter, for the pan

1-1/2 cups cake flour (see Charlie’s Tip), plus more for the pan

3/4 teaspoon baking powder

1/4 teaspoon sea salt

1-1/2 ounces almond paste, cut into small pieces (optional)

1-1/4 cups granulated sugar

1/3 cup canola or vegetable oil

2 large eggs, at room temperature

2 tablespoons poppy seeds

1/4 teaspoon pure almond extract

1/2 cup whole milk

1/3 cup sliced almonds

For the topping:

2 pints blueberries

2 pints strawberries

2 pints raspberries

1/2 bunch fresh mint, chopped

2 tablespoons balsamic vinegar

1 tablespoon honey

Confectioners’ sugar, for dusting

Make the cake: Preheat the oven to 350°. Grease a 9x5-inch loaf pan with butter and dust it with flour, tapping out any excess.

In a medium bowl, sift together the flour, baking powder, and salt. Add the almond paste (if using), and stir.

In a large bowl, whisk together the granulated sugar, oil, eggs, poppy seeds, and almond extract until blended. Whisk in the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture.

Pour the batter into the prepared pan. Sprinkle the almonds evenly over the top. Bake for 1 hour to 1 hour 15 minutes, until the top is deep brown and a wooden toothpick or skewer inserted into the center comes out clean. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack, turn it right-side up, and let cool completely.

Make the topping: In a medium bowl, combine the berries, mint, vinegar, and honey, and toss gently to combine. Let stand for 1 hour.

Dust the cake with confectioners’ sugar and cut into 1/2-inch slices. Top each slice with a spoonful of the berries and serve.

Charlie’s Tip: You can substitute 1 cup minus 2 tablespoons all-purpose flour for 1 cup of the cake flour.

This cake makes a great gift because it keeps well, and it also freezes well. To freeze, wrap the loaf in a layer of plastic wrap, then a layer of aluminum foil, and place it in a plastic zip-top bag and seal. Allow the cake to come to room temperature before serving.

Yield: 1 loaf

Notes:

1. Went with all purpose white flour as that’s what I had on hand

2. Found this to bake up quite lovely after closer to an hour and ten minutes

3. Would advise pressing the sliced almonds into the batter for a prettier presentation