FOR THE CAKE

• Preheat the oven to 350 degrees Fahrenheit. Line the bottoms of three cake pans measuring 8 inches in diameter with a circle of parchment paper and butter them. It is important to note that if you do not have three pans, you should bake two layers after the other two layers.
• The flour, baking powder, and salt should be mixed together with a whisk, and then set aside.
• Cream the butter and sugar together in an electric stand mixer fitted with a paddle attachment for approximately five minutes, or until the mixture is very light and fluffy. This step is essential for the texture of the cake, so make sure you don’t neglect it. (A hand-held mixer is another option that you have.)
• You should add the eggs one at a time, making sure that each one is well absorbed before moving on to the next one. Mix in the extract thoroughly.
• As you incorporate the flour mixture, reduce the speed to a low setting. While the mixer is operating, gradually include the milk or half-and-half, and stop the process when all of the ingredients have been completely mixed. To ensure that everything from the edges and the bottom of the bowl is completely included, I like to stir my batter by hand a little bit at the very end of the process.
• The mixture should be divided among the three cake pans, and the cakes should be baked for twenty to twenty-five minutes, or until they are golden, puffed, and a toothpick inserted into the center of the cake comes out clean of any wet batter.
• Remove the cakes from the pan and let them to cool completely on a baking rack after allowing them to cool for a few minutes in the pan.

FOR THE FROSTING

• The butter should be beaten until it is completely smooth using an electric mixer that has a paddle attachment. Adding the powdered sugar in increments of a couple of cups at a time, mix until it is completely smooth.
• A smooth consistency should be achieved by blending the blackberry puree, vanilla essence, and milk together.
• In order to achieve the desired color, flavor, and texture in your frosting, you are able to make adjustments to the quantity of these liquid ingredients. If you use more blackberry puree, the frosting will be deeper in color and will have a more sour flavor. In the event that your blackberries are exceptionally sweet, you may also substitute a small amount of lemon juice for some of the milk in order to impart a slightly more sour flavor to the frosting.

FOR THE GARNISH

• Putting the sliced almonds and sugar in a skillet and heating them until the sugar begins to melt and caramelize is the first step in making candied almonds. Do a few stirs to ensure that the sugar completely covers the almonds. Watch out, because the almonds can catch fire very rapidly!
• The candied almonds should be placed on a sheet of parchment paper, and then they should be allowed to cool.
• Make the candied almonds into smaller pieces by chopping them roughly or breaking them up into tiny bits, and then distribute them around the top of the cake where the fresh blackberries are located.