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–+ servings

Almond Raspberry Cake

Super soft and delicious Almond Raspberry Cake with a fluffy almond cake almond cake and raspberry buttercream. This cake is full of delicious flavor. Almond and raspberry goes absolutely perfectly together!
5 fra 5 stemmer
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 9 slices
Calories 444 kcal

Equipment

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
  • 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
 

ALMOND CAKE

  • Preheat the oven at 170ºC conventional oven and prepare a 20x20 cm baking pan with parchment paper.
  • Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt and set it aside.
    130 g all-purpose flour, 50 g almond flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
  • In a mixing bowl, using the paddle attachment, add the butter and granulated sugar and mix it on high speed for 3 min.
    90 g butter, 150 g granulated sugar
  • Add the eggs one at a time into the mixture and mix it in until combined.
    2 large eggs
  • Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
  • Finally add the sour cream, vegetable oil vanilla and almond extract and mix until just combined, make sure not to over mix the cake batter.
    120 g sour cream, 30 g vegetable oil, 1 teaspoon vanilla extract, ½ teaspoon almond extract
  • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  • Pour the cake into the prepared pan and bake for 28-30 minutes or until a cake tester comes out clean.
  • Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cake cool down completely.

RASPBERRY BUTTERCREAM

  • If not in powder form, blend the freeze-dried raspberry into powder. Sift together the freeze-dried raspberry powder and powdered sugar together.
    1 ½ teaspoon freeze dried raspberry powder
  • Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    100 g butter
  • Add the freeze-dried raspberry powder and powdered sugar, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated.
    165 g powdered sugar, 1 teaspoon vanilla extract, 2 teaspoon whole milk
  • Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes. Then add the buttercream to the cooled down cake.

Nutrition

Calories: 444kcalCarbohydrates: 48gProtein: 4gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 90mgSodium: 274mgPotassium: 54mgFiber: 1gSugar: 35gVitamin A: 665IUVitamin C: 0.1mgCalcium: 53mgIron: 1mg
Keyword almond cake, buttercream, raspberry
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