Description
A delightful Almond Raspberry Cake featuring a moist almond-infused cake base paired with a vibrant freeze-dried raspberry buttercream. Perfectly balanced with subtle almond and vanilla flavors, this cake is a treat for raspberry and almond lovers looking for an elegant dessert.
Ingredients
Almond Cake
- 90 g butter (room temperature)
- 150 g granulated sugar
- 2 large eggs (room temperature)
- 130 g all-purpose flour
- 50 g almond flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 120 g sour cream (room temperature)
- 30 g vegetable oil (e.g. canola oil)
- 1 tsp vanilla bean paste
- 1/2 tsp almond flavoring
Raspberry Buttercream
- 100 g butter (room temperature)
- 1 1/2 tsp freeze dried raspberry powder
- 165 g powdered sugar
- 1 tsp vanilla bean paste
- 2 tsp whole milk (room temperature)
Instructions
- Preheat Oven and Prepare Pan: Preheat your conventional oven to 170ºC (338ºF). Line a 20×20 cm baking pan with parchment paper to prevent sticking and ensure an even bake.
- Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the room temperature butter and granulated sugar on high speed for 3 minutes until light and fluffy.
- Add Eggs: Add eggs one at a time to the butter and sugar mixture, mixing until each is fully incorporated before adding the next.
- Combine Flour Mixture: Scrape down the sides of the bowl. With the mixer on low speed, gradually add the sifted flour mixture, mixing until just combined to avoid overworking the batter.
- Add Wet Ingredients: Gently fold in the sour cream, vegetable oil, vanilla bean paste, and almond flavoring with a rubber spatula until everything is just combined without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and cool it on a rack for 10 minutes. Then carefully remove the cake from the pan and allow it to cool completely before frosting.
- Prepare Raspberry Buttercream: If your freeze-dried raspberries are not already powdered, blend them until fine. Sift freeze-dried raspberry powder with powdered sugar to remove lumps.
- Beat Butter: In a clean mixing bowl, beat the butter with a paddle attachment or hand mixer on medium-high speed for 4 minutes until smooth and creamy. Scrape down the sides and beat for another 2 minutes to create a light texture.
- Add Sugar and Flavorings: Gradually add the raspberry powder and powdered sugar mixture, vanilla bean paste, and milk in two additions, whipping until each addition is fully incorporated and the buttercream is fluffy.
- Final Mix and Frost: Scrape down the sides again and beat the buttercream for an additional 2 minutes to ensure a smooth consistency. Spread or pipe the buttercream evenly over the cooled cake.
Notes
- Ensure all wet ingredients are at room temperature for the best texture.
- Do not overmix the batter after adding flour to keep the cake tender and moist.
- You can substitute vegetable oil with another neutral oil like canola or grapeseed oil.
- If freeze-dried raspberry powder is unavailable, use fresh raspberries blended and strained, though the texture and stability of buttercream may vary.
- Chill the frosting briefly if it becomes too soft to spread smoothly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
