Almond Raspberry Cake
This Almond Raspberry Cake features layers of almond cake filled with raspberry jam and frosted with Almond Cream Cheese Frosting.
Equipment
- Stand Mixer
- cake pans
- small saucepan
- wire rack
- piping bag
- Fine Mesh Sieve
- offset spatula
- cake scraper
Ingredients
Almond Cake
- 2⅓ cups all-purpose flour 300 grams
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoon unsalted butter softened, 113 grams
- 3 tablespoon vegetable oil
- 1 cup granulated sugar 200 grams
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- ¾ teaspoon almond extract
- ¾ cup almond flour 72 grams
- 1½ cups buttermilk 360 ml
Raspberry Jam
- 3 cups raspberries 420 grams
- ½ cup sugar 100 grams (or any sweetener)
- 2 tablespoon lemon juice
- 1½ tablespoon cornstarch
- 3 tablespoon water
Almond Simple Syrup
- ½ cup granulated sugar 100 grams
- ½ cup water
- ¼ teaspoon almond extract
Almond Cream Cheese Frosting
- 1 cup unsalted butter softened, 226 grams
- 2 cups softened cream cheese 452 grams
- 6 cups powdered sugar 750 grams
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoon heavy cream or milk (if needed)
To decorate
- 1 cup sliced almonds
- ⅓ cup raspberries
Instructions
Almond Cake
- Grease and flour 3-8” cake pans or use spray oil with parchment paper.
- Pre-heat the oven to 350ºF.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt, then set it aside.
- Beat the butter in a stand mixer for 1 minute, then add sugar and beat for 2 minutes, followed by oil for another minute.
- Add eggs one at a time, mixing on medium speed; add vanilla and almond extract with the last egg.
- Scrape the bowl regularly to ensure even mixing.
- Add almond flour and stir to combine.
- Mix half of the buttermilk, followed by half of the flour mixture for 30 seconds.
- Add the remaining buttermilk and dry mixture, folding until combined.
- Divide the batter among the pans and bake for 20-25 minutes.
- Let cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Raspberry Jam
- Combine raspberries, sugar, and lemon juice in a saucepan; bring to a boil and cook for 5-10 minutes.
- Dissolve cornstarch in water, then add to the raspberries and cook for 1 minute until thick.
- Strain through a fine mesh sieve to extract liquid, then refrigerate until cool.
Almond Simple Syrup
- Combine sugar and water in a saucepan; bring to boil and stir until sugar dissolves, then add almond extract.
- Set aside to cool completely.
Almond Cream Cheese Frosting
- Sift powdered sugar and set aside.
- Beat butter for 2 minutes until creamy, then add cream cheese and beat until light and fluffy.
- Add powdered sugar, mixing on low then medium-high until incorporated.
- Add almond and vanilla extract; adjust consistency with heavy cream if needed.
- Store covered in the fridge if not using immediately.
To Assemble
- Layer a cake on a plate; brush with almond syrup if using.
- Pipe frosting around the edges and fill with raspberry jam, then repeat for remaining layers.
- Chill if cake is sliding, then crumb coat and chill for 30 minutes before final frosting layer.
- Decorate with sliced almonds, pipe frosting on top, and add raspberries.
Notes
You can simplify by using store-bought jam. For buttermilk, mix 1 teaspoon vinegar with milk. Refrigerate if the cake starts to slide.
Nutrition
Serving: 1sliceCalories: 500kcalCarbohydrates: 67gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 38gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 6mg
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