Description
This Almond Raspberry Cake features a moist almond-infused cake paired with a luscious raspberry buttercream. The cake combines almond flour and sour cream to create a tender crumb while almond and vanilla extracts enhance the flavor. Topped with a vibrant raspberry buttercream made from freeze-dried raspberries, butter, and powdered sugar, this dessert is perfect for special occasions or a delightful treat.
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
- Prepare the Oven and Pan: Preheat your conventional oven to 170ºC. Line a 20×20 cm baking pan with parchment paper to prevent sticking.
- Sift Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl and set aside.
- Cream Butter and Sugar: In a mixing bowl 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: Incorporate the eggs one at a time into the butter-sugar mixture, mixing each until well combined.
- Combine Dry Ingredients: Scrape down the sides of the bowl, then add the sifted flour mixture to the wet ingredients. Mix on low speed until just combined, ensuring not to overmix.
- Add Wet Ingredients: Add sour cream, vegetable oil, vanilla extract, and almond extract to the batter. Mix on low speed until just combined, making sure the batter remains tender.
- Fold Batter: Using a rubber spatula, gently fold the batter to fully incorporate all ingredients.
- Bake the Cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a tester inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool on a wire rack. After 10 minutes, carefully remove the cake from the pan and allow it to cool completely.
- Prepare Raspberry Powder: If your freeze-dried raspberries are not already powdered, blend them into a fine powder and sift together with the powdered sugar.
- Make Buttercream Base: In a stand mixer with a paddle attachment or using a hand mixer, beat the butter on medium-high speed for 4 minutes until creamy. Scrape down the bowl and mix for an additional 2 minutes.
- Add Sugar and Flavorings: Gradually add the raspberry powder and powdered sugar mixture, vanilla extract, and whole milk in two parts, whipping well after each addition to incorporate fully.
- Finish Buttercream: Scrape down the bowl and whip the buttercream for a final 2 minutes until smooth and fluffy.
- Assemble: Spread the raspberry buttercream evenly over the cooled almond cake, ready to slice and serve.
Notes
- Ensure all ingredients, particularly butter, eggs, and sour cream, are at room temperature to achieve a smooth batter.
- Do not overmix the batter once the flour has been added to prevent a dense cake texture.
- If freeze-dried raspberry powder is unavailable, you can finely grind freeze-dried raspberries yourself but make sure to sift to avoid clumps.
- The cake is best served at room temperature and can be stored covered in the refrigerator for up to 3 days.
- For a more intense almond flavor, consider adding toasted slivered almonds on top as garnish.
Nutrition
- Serving Size: 1 slice (approx. 1/9 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
