Description
This Almond Raspberry Cake features a moist almond-flavored sponge made with both all-purpose and almond flours, enriched with sour cream and vegetable oil for tenderness. Topped with a luscious raspberry buttercream infused with freeze-dried raspberry powder, this cake offers a perfect balance of nutty and fruity flavors, ideal for special occasions or delightful afternoon treats.
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
- Preheat and prepare pan: Preheat the oven to 170ºC (conventional oven). 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 and set aside.
- Cream butter and sugar: In a mixing bowl fitted with a paddle attachment, beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy.
- Add eggs: Add eggs one at a time to the creamed mixture, mixing well until fully incorporated after each addition.
- Combine flour mixture: Scrape down the sides of the bowl. On low speed, add the sifted flour mixture and mix just until combined to avoid over-mixing.
- Add wet ingredients: Add sour cream, vegetable oil, vanilla extract, and almond extract to the batter; mix gently until just combined. Use a rubber spatula to fold the batter thoroughly.
- Bake the cake: Pour the batter into the prepared pan and bake for 28-30 minutes. Check doneness by inserting a cake tester or toothpick; it should come out clean.
- Cool the cake: Let the cake cool in the pan on a cooling rack for 10 minutes. Then gently remove it from the pan and allow to cool completely on the rack.
- Prepare raspberry buttercream: If the freeze-dried raspberries are not already in powder form, blend them into a fine powder. Sift the raspberry powder along with the powdered sugar to remove lumps.
- Cream butter: Beat the butter in a stand mixer or with a hand mixer on medium/high speed for 4 minutes until creamy. Scrape down the bowl and continue mixing for another 2 minutes.
- Incorporate sugar and flavorings: Gradually add the sifted raspberry powder and powdered sugar, vanilla extract, and milk in two additions, beating well after each addition until smooth and creamy.
- Final mix and assemble: Scrape down the bowl once more and whip the buttercream for an additional 2 minutes to optimize texture. Spread the raspberry buttercream evenly over the cooled almond cake before serving.
Notes
- Ensure all ingredients like eggs, butter, and sour cream are at room temperature to create a smoother batter.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- If freeze-dried raspberry powder is unavailable, blend freeze-dried raspberries into powder before using.
- This cake is best served the same day but can be stored covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving after refrigeration for best texture and flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/9 of cake)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
