Description
This Almond Raspberry Cake is a delightful dessert combining the nutty richness of almond flour with a moist, tender crumb. Topped with a vibrant freeze-dried raspberry buttercream, this cake offers a perfect balance of sweet and tangy flavors. Ideal for special occasions or a luxurious treat, it is baked to perfection with a soft, fluffy texture and an irresistible fruity frosting.
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
- 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
Raspberry Buttercream
- 100 g butter (room temperature)
- 1 1/2 tsp freeze dried raspberry powder
- 165 g powdered sugar
- 1 tsp vanilla extract
- 2 tsp whole milk (room temperature)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 170ºC (conventional oven) and line a 20×20 cm baking pan with parchment paper to prevent sticking.
- Sift Dry Ingredients: Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl, then set aside for later use.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition to ensure even distribution.
- Mix in Dry Ingredients: Scrape down the sides of the bowl, then add the sifted flour mixture gradually on low speed, mixing until just combined to avoid overworking the batter.
- Add Wet Ingredients: Add sour cream, vegetable oil, vanilla extract, and almond extract to the batter and mix gently until everything is combined, being careful not to over mix.
- Fold Batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are well incorporated for a homogeneous mixture.
- Bake Cake: Pour the batter into the prepared baking pan and bake in the preheated oven for 28–30 minutes, or until a cake tester inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and place on a cooling rack. After 10 minutes, carefully remove it from the pan and allow to cool completely before frosting.
- Prepare Raspberry Powder: If the freeze-dried raspberry is not already powdered, blend it until fine. Then sift the raspberry powder with powdered sugar to create a smooth mix.
- Cream Butter for Frosting: Beat the butter in a stand mixer with a paddle attachment or using a hand mixer on medium/high speed for 4 minutes. Scrape down the sides and beat for another 2 minutes until fluffy.
- Add Dry Ingredients and Flavorings: Add the sieved raspberry powder with powdered sugar, vanilla extract, and milk in two parts, beating well after each addition until fully incorporated.
- Final Mix and Frost: Scrape down the bowl once more and whip the buttercream for an additional 2 minutes to ensure a smooth texture. Spread the raspberry buttercream evenly over the cooled cake.
Notes
- Ensure all refrigerated ingredients like butter, eggs, and sour cream are at room temperature for better batter consistency.
- Do not over mix the batter to keep the cake light and tender.
- The cake is best served at room temperature after frosting is applied.
- Freeze-dried raspberry powder can be made by blending freeze-dried raspberries if powder is unavailable.
- Store leftovers in an airtight container in the refrigerator and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Almond Raspberry Cake, Almond Cake, Raspberry Buttercream, Nutty Cake, Moist Cake, Fruit Frosting
