Delicious Almond Raspberry Cake (Print Version)
# Ingredients:
→ Almond Cake
01 -
1 teaspoon baking powder
02 -
3/4 cup granulated sugar (150g)
03 -
1/2 teaspoon baking soda
04 -
6 tablespoons softened butter (85g)
05 -
1/2 cup almond flour
06 -
1 3/4 cups all-purpose flour (223g)
07 -
1 cup buttermilk
08 -
1/4 teaspoon salt
09 -
2 teaspoons vanilla extract
10 -
2 tablespoons vegetable oil
11 -
2 large eggs (room temp)
12 -
1/2 teaspoon almond extract
→ Almond Cream Cheese Frosting
13 -
3/4 cup softened butter (170g)
14 -
2 teaspoons vanilla extract
15 -
1 1/2 cups softened cream cheese (340g)
16 -
2-4 tablespoons milk or heavy cream
17 -
5 cups powdered sugar (637g)
18 -
1/2 teaspoon almond extract
→ Raspberry Jam
19 -
3 tablespoons water
20 -
1 1/2 tablespoons cornstarch
21 -
1/4 cup sugar (50g)
22 -
2 cups raspberries (280g)
23 -
2 tablespoons lemon juice
→ Almond Simple Syrup
24 -
1/4 teaspoon almond extract
25 -
1/2 cup water
26 -
1/2 cup sugar (100g)
# Instructions:
01 -
Turn the oven to 350°F and get 4 6-inch pans ready. Stir dry stuff together. Mix the butter, sugar, and oil until fluffy. Beat in eggs and extracts. Add the flour mix and buttermilk in turns. Split between the pans and bake for 20-25 mins.
02 -
Whip the butter and cream cheese till smooth and fluffy. Slowly mix in powdered sugar, extracts, and cream to the thickness you like.
03 -
Cook raspberries, sugar, and lemon juice until it starts bubbling. Stir in the cornstarch slurry and cook till it thickens up. Let it cool completely.
04 -
Mix water and sugar, bring to a boil, and let the sugar dissolve. Stir in almond extract after cooling.
05 -
Brush cake layers with syrup. Pipe a dam of frosting, spoon in the jam, and repeat. Apply a thin crumb coat, chill, and finish with the frosting and any toppings you like.
# Notes:
01 -
You can totally grab jam from the store to save time.
02 -
To make a substitute for buttermilk, combine vinegar with milk.
03 -
Adding syrup is optional, but it helps keep the cake extra moist.