Description
This Almond Raspberry Cake features a moist almond-flavored sponge paired with a delicate freeze-dried raspberry buttercream. The combination of almond and raspberry creates a rich yet light dessert perfect for any occasion, with layers of flavor and a tender crumb.
Ingredients
Scale
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
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 120 g sour cream, room temperature
- 30 g vegetable oil (e.g., canola oil)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Raspberry Buttercream
- 100 g butter, room temperature
- 1 ½ teaspoon freeze-dried raspberry powder
- 165 g powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon whole milk, room temperature
Instructions
- Preheat and prepare pan: Preheat the oven to 170ºC (conventional) and line a 20×20 cm baking pan with parchment paper.
- Sift dry ingredients: Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt; set aside.
- Cream butter and sugar: Using a paddle attachment in a mixer, beat butter and granulated sugar on high speed for 3 minutes until light and fluffy.
- Add eggs: Incorporate eggs one at a time, mixing until just combined after each addition.
- Combine flour mixture: Scrape the bowl sides, then add the sifted flour mixture on low speed until just combined.
- Add wet ingredients: Mix in sour cream, vegetable oil, vanilla, and almond extracts gently, avoiding overmixing the batter.
- Fold batter: Use a rubber spatula to fold the batter gently ensuring even distribution of ingredients.
- Bake the cake: Pour batter into the prepared pan and bake for 28-30 minutes or until a cake tester inserted in the center comes out clean.
- Cool the cake: Let the cake cool on a wire rack; after 10 minutes, remove from pan and allow to cool completely before frosting.
- Prepare raspberry powder: If using whole freeze-dried raspberries, blend to a powder; then sift together with powdered sugar.
- Cream butter for frosting: Beat butter with paddle or hand mixer on medium/high speed for 4 minutes, scraping sides, then beat an additional 2 minutes.
- Add frosting ingredients: Gradually add raspberry powder, powdered sugar, vanilla extract, and milk in two parts, whipping thoroughly after each addition.
- Finish frosting: Scrape bowl sides and whip buttercream for a final 2 minutes to achieve a smooth texture.
- Frost the cake: Spread the raspberry buttercream evenly over the completely cooled almond cake.
Notes
- Ensure all dairy ingredients are at room temperature for the best batter consistency.
- Do not overmix the batter to keep the cake tender and avoid toughness.
- Freeze-dried raspberry powder can be replaced with finely crushed freeze-dried raspberries if powder is unavailable.
- Allow the cake to cool completely before applying buttercream to prevent melting.
- This cake is best served within 2-3 days stored in an airtight container in the refrigerator.
- Bring refrigerated cake back to room temperature before serving for optimal texture and flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/9 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg
