Almond Raspberry Cake Recipe

Introduction

This Almond Raspberry Cake is a delightful treat combining the nutty flavor of almond with a fresh raspberry buttercream. Light, moist, and beautifully balanced, it’s perfect for gatherings or a special dessert to enjoy at home.

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)
• 1 1/2 tsp freeze-dried raspberry powder
• 165 g powdered sugar
• 1 tsp vanilla extract
• 2 tsp whole milk (room temperature)

Instructions

1. Step 1: Preheat the oven to 170ºC (conventional). Prepare a 20×20 cm baking pan by lining it with parchment paper.
2. Step 2: Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a mixing bowl with the paddle attachment, beat the 90 g butter and granulated sugar on high speed for 3 minutes until creamy.
4. Step 4: Add the eggs one at a time, mixing well after each addition until fully combined.
5. Step 5: Scrape down the bowl sides. Add the sifted flour mixture and mix on low speed until just combined.
6. Step 6: Add the sour cream, vegetable oil, vanilla extract, and almond extract. Mix gently until incorporated, avoiding overmixing.
7. Step 7: Fold the batter gently with a rubber spatula to ensure even mixing. Pour into the prepared pan.
8. Step 8: Bake for 28-30 minutes or until a cake tester inserted in the center comes out clean. Let cool on a rack for 10 minutes before removing from the pan to cool completely.
9. Step 9: For the raspberry buttercream, if your freeze-dried raspberries aren’t powdered, blend them finely. Sift raspberry powder with powdered sugar.
10. Step 10: Beat 100 g butter with a mixer on medium-high speed for 4 minutes. Scrape the bowl and beat for another 2 minutes until fluffy.
11. Step 11: Gradually add the raspberry powder mixture, vanilla extract, and milk in two parts, mixing thoroughly after each addition.
12. Step 12: Scrape down the bowl sides and mix the buttercream for a final 2 minutes. Spread evenly over the cooled cake.

Tips & Variations

• For an extra raspberry punch, add fresh raspberries between layers or on top as garnish.
• Use almond extract sparingly; it’s strong and can overpower the cake if too much is added.
• If you don’t have freeze-dried raspberries, use raspberry jam strained of seeds for the buttercream, though consistency may differ.
• Make sure all refrigerated ingredients are at room temperature to ensure a smooth batter and buttercream.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture and flavor. The buttercream will firm up when chilled but softens nicely after a short rest.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Freeze-dried raspberry powder provides concentrated flavor and a smooth texture in the buttercream. Using fresh raspberries will introduce moisture and seeds, which can alter the buttercream’s consistency. If using fresh raspberries, consider cooking them down and straining the seeds before incorporating.

Is it necessary to use both almond flour and all-purpose flour?

Almond flour adds moisture and a rich almond flavor while keeping the cake tender. Using only all-purpose flour would result in a less moist, less flavorful cake. Combining both balances texture and taste perfectly.