Almond Raspberry Cake Recipe

Introduction

This Almond Raspberry Cake combines a tender almond-infused crumb with a vibrant raspberry buttercream frosting. It’s a delightful treat perfect for gatherings or a special dessert to enjoy any time.

Ingredients

• 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 extract
• 1/2 tsp almond extract
• 100 g butter (room temperature, for buttercream)
• 1 1/2 tsp freeze-dried raspberry powder
• 165 g powdered sugar
• 1 tsp vanilla extract (for buttercream)
• 2 tsp whole milk (room temperature)

Instructions

1. Step 1: Preheat your oven to 170ºC (conventional) and line a 20×20 cm baking pan with parchment paper.
2. Step 2: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Step 3: In a mixing bowl fitted with a paddle attachment, cream the butter and granulated sugar on high speed for about 3 minutes until light and fluffy.
4. Step 4: Add the eggs one at a time, mixing well after each addition until fully incorporated.
5. Step 5: Scrape down the bowl sides. On low speed, gradually add the flour mixture and mix until just combined, being careful not to overmix.
6. Step 6: Add the sour cream, vegetable oil, vanilla extract, and almond extract. Mix gently until just combined.
7. Step 7: Use a rubber spatula to fold the batter carefully, ensuring all ingredients are evenly combined.
8. Step 8: Pour the batter into the prepared pan. Bake for 28-30 minutes, or until a cake tester inserted in the center comes out clean.
9. Step 9: Allow the cake to cool on a rack. After 10 minutes, remove it from the pan and let it cool completely.
10. Step 10: If needed, grind the freeze-dried raspberries into a fine powder. Sift the raspberry powder together with the powdered sugar.
11. Step 11: In a stand mixer or with a hand mixer, beat the butter for the buttercream on medium/high speed for 4 minutes. Scrape down the sides and beat for another 2 minutes.
12. Step 12: Add the raspberry powder and powdered sugar, vanilla extract, and milk in two parts, whipping thoroughly after each addition until smooth and fluffy.
13. Step 13: Scrape the bowl sides and give the buttercream a final 2-minute mix. Spread the frosting over the cooled cake evenly.

Tips & Variations

• For an extra almond flavor, lightly toast the almond flour before mixing it into the batter.
• Fresh raspberries can be added on top for a fresh, colorful garnish.
• To make this recipe gluten-free, substitute all-purpose flour with a gluten-free all-purpose blend.
• If freeze-dried raspberry powder isn’t available, you can finely crush freeze-dried raspberries or use raspberry jam in the buttercream for a different texture.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, allow the cake to come to room temperature for about 30 minutes. If needed, you can gently re-whip the buttercream to restore its texture after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried raspberry powder?

Fresh raspberries have higher moisture content which can affect the texture of the buttercream. Freeze-dried raspberry powder is ideal for vibrant flavor without extra liquid, but you can blend fresh raspberries and strain out excess juice if needed.

Why is sour cream used in the cake batter?

Sour cream adds moisture and a slight tang to the cake, helping to create a tender crumb and enhancing the overall flavor of the almond cake.