Description
This Almond Raspberry Cake is a moist and flavorful treat featuring a delicate almond-flavored cake paired with a vibrant raspberry buttercream. The cake combines both all-purpose and almond flours for a tender crumb, enriched with sour cream and vegetable oil for extra moisture. Topped with a luscious freeze-dried raspberry buttercream, this dessert is perfect for special occasions or any time you crave a light, fruity cake.
Ingredients
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 bean paste
- 1/2 tsp almond flavoring
Raspberry Buttercream
- 100 g butter (room temperature)
- 1 1/2 tsp freeze dried raspberry powder
- 165 g powdered sugar
- 1 tsp vanilla bean paste
- 2 tsp whole milk (room temperature)
Instructions
- ALMOND CAKE PREPARATION: Preheat your conventional oven to 170ºC (338ºF). Line a 20×20 cm baking pan with parchment paper to prevent sticking.
- Combine Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl. Set aside for later use.
- Cream Butter and Sugar: Using a stand mixer with the 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 and sugar mixture, mixing well after each addition to ensure thorough blending.
- Mix in Dry Ingredients: Scrape down the sides of the bowl and add the sifted flour mixture. Mix on low speed just until combined to avoid overworking the batter.
- Add Wet Ingredients: Add sour cream, vegetable oil, vanilla bean paste, and almond flavoring to the batter. Mix gently until everything is just combined; over mixing can make the cake dense.
- Final Fold: Gently fold the batter with a rubber spatula to ensure all ingredients are fully incorporated and the batter is uniform.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool on a rack. After 10 minutes, carefully remove the cake from the pan and let it cool completely before applying the buttercream.
- Prepare Raspberry Buttercream: If your freeze-dried raspberries are not already powdered, finely powder them in a blender or food processor. Then, sift the raspberry powder together with the powdered sugar to remove lumps.
- Cream Butter: Using a stand or hand mixer with the paddle attachment, beat the room temperature butter on medium-high speed for 4 minutes until creamy and smooth. Scrape down the bowl sides and beat for an additional 2 minutes.
- Incorporate Sugar and Flavor: Gradually add the sifted powdered sugar and raspberry powder mixture, vanilla bean paste, and milk in two parts, whipping thoroughly after each addition to achieve a smooth and fluffy buttercream.
- Final Mix and Assemble: Scrape down the sides once again and continue to mix the buttercream for 2 more minutes to aerate it fully. Spread the prepared raspberry buttercream evenly over the cooled almond cake.
Notes
- Make sure all the ingredients such as butter, eggs, and sour cream are at room temperature to ensure an even batter and better texture.
- Do not overmix the batter after adding the flour mixture to keep the cake light and tender.
- If freeze-dried raspberry powder is unavailable, you can use finely crushed freeze-dried raspberries, but ensure to sift to avoid any lumps.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring cake to room temperature before serving for the best flavor and texture.
