I knew the cake was going to crumble about 5 seconds before it broke into pieces.

I’d been trying to flip it onto a cake stand. Dumb idea, considering this was more clafoutis than cake.

“Oh nooooo,” I groaned, thinking of the huge bowl of raspberries, blueberries and strawberries that was now lying all over my kitchen table. (Not to mention a whopping 2 1/4 cups of almond flour and half a dozen eggs.) All in all, an expensive mistake.

But a quick taste made me reconsider dumping my failed cake into the disposal.

It was really yummy: Coarse from the almond flour; pudding-like from all the eggs; flowery from rosewater and all those berries. It reminded me of a really moist bread pudding.

And that’s how tonight’s dessert morphed from cake into pudding. I put the pieces in an oval casserole, chopped them up with a big spoon, then sprinkled powdered sugar over everything.

“Oh, wow,” the husband said, taking a bite. “That’s really good.”

I fished the recipe out of the trash can (where I’d thrown it in a fit of pique) and put it back in my recipe file.

Only this time, it’s under “Puddings” instead of “Cakes.”

almond-berry pudding

Almond-Berry Summer Pudding (adapted from “Food & Wine”)

  • 2 1/4 cups almond flour
  • 2 teaspoons baking powder
  • Pinch of kosher salt
  • 6 eggs
  • 1 cup sugar
  • 1 teaspoon rose water
  • 1 pound assorted berries, washed and dried (I used blueberries, raspberries and chunks of strawberries)
  • Powdered sugar

Preheat your oven to 325 degrees.

Spray an 8- to 9-inch springform pan with nonstick spray, then lay a round of parchment in the pan’s bottom. Spray that with nonstick spray, too. Place the pan on a baking sheet, and set it aside.

In a small bowl, whisk together the almond flour, baking powder and salt. Set aside.

Place the eggs, sugar and rose water into the bowl of a heavy-duty stand mixer. Beat on medium-high speed for 12 minutes. (Yes. Twelve.)

Reduce the speed to low and add one-third of the almond flour mixture. Beat just until incorporated.

Add half of the berries and beat for about 5 seconds.

Add another third of the almond flour mixture, then the rest of the berries, beating to incorporate after each addition. Finish with the final third of the almond flour mixture.

Turn your mixer off, then gently stir with a rubber spatula to be sure everything is incorporated.

Turn the batter into your prepared springform pan. Drop the pan onto the table two or three times to release any air bubbles.

Bake for 55 minutes, or until a cake tester comes out clean. Cool for 10 minutes, then unmold. You can stop here and have cake, or you can scoop the cake into a bowl and coarsely break it up with a spoon for pudding. Either way, sprinkle with lots of powdered sugar!