Are you ready to indulge in the perfect combination of two classic flavors that complement each other perfectly? Look no further than the Almond Raspberry Cake! This sweet and nutty, fruity and creamy cake features multiple layers of almond cake, raspberry jam, and almond cream cheese frosting.
Whether you’re a fan of almond paste, buttery crumb, or toasted almonds, there’s a recipe out there for you. So, let’s dive into the world of Almond Raspberry Cake and discover the best recipe for your taste buds!
Key Almond Raspberry Cake Ingredients & Why
Almond meal
Almond meal, ground almonds, infuses nutty moisture.
Flour
All-purpose flour structures and elevates the cake.
Sugar sweetens, tenderizes, and moistens.
Butter
Unsalted butter enriches with flavor.
Eggs
Eggs bind and moisten.
Baking powder
Baking powder lifts the cake.
Milk adds moisture.
Almond liqueur
Almond liqueur enhances almond essence.
Raspberry jam
Raspberry jam imparts sweet-tartness.
Fresh raspberries
Fresh raspberries bring fruity vibrance.
Cream cheese
Cream cheese crafts tangy creaminess.
Powdered sugar
Powdered sugar sweetens and smooths.
Lime juice and zest
Lime juice and zest introduce tangy zestiness.
How Do You Make The Best Almond Raspberry Cake?
- Start by preheating your oven to 170ºC and line a 20×20 cm baking pan with parchment paper for your convenience.
- Mix all-purpose and almond flour with baking powder, baking soda, and salt, and set aside for later.
- To ensure clarity: Place butter and sugar in a mixing bowl, use the paddle attachment, and mix on high for 3 minutes.
- Ensure thorough mixing as you gradually incorporate each egg into the mixture.
- Begin by scraping the bowl’s sides, add the flour mixture, and mix briefly at low speed until it’s just combined.
- Incorporate sour cream, vegetable oil, vanilla, and almond extract into the mixture, ensuring not to overwork the cake batter.
- Mix sour cream, vegetable oil, vanilla, and almond extract into the batter, being mindful not to overmix.
- Blend ingredients thoroughly with gentle folding using a rubber spatula.
- Carefully pour batter into the pan and bake for 28-30 minutes until a clean cake tester comes out.
- Cool the cake on a rack for 10 minutes, then take it out of the tin and let it cool completely.
Pro Tips For Making Almond Raspberry Cake Recipe
- Start with room temperature ingredients: Ensure your butter, eggs, and sour cream are at room temperature for smoother mixing and a perfect batter.
- Precise ingredient measurement is key: Baking is a science; use a kitchen scale for flour and almond flour and measuring spoons for baking powder, baking soda, and salt.
- Combine dry ingredients separately: Mix flour, almond flour, baking powder, baking soda, and salt in a separate bowl for even distribution.
- Cream butter and sugar for a tender cake: Beat softened butter and sugar until light and fluffy.
- Gradually add egg whites: Incorporate egg whites one at a time, ensuring a light and airy cake.
- Layer dry ingredients and sour cream: Alternate dry ingredients and sour cream in batches, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in raspberries: Carefully fold in raspberries to prevent crushing.
- Swirl in raspberry jam: Add dollops of raspberry jam and use a knife to create a swirl effect.
- Bake as per recipe instructions: Bake until a toothpick inserted into the center comes out clean.
- Allow cake to cool: Let it cool in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
How to Store Almond Raspberry Cake
- Refrigerator: Store the fully assembled cake in the fridge for up to five days in a container or box.
- Room temperature: Keep the cake in an airtight container at room temperature for one week. Alternatively, tightly cover it with plastic wrap for 4-5 days to prevent drying out.
- Freezing: Freeze the whole cake or cake slices until solid, then wrap them in plastic wrap and place in an airtight container or freezer bag. It’s freezer-safe for up to 3 months.
Can You Freeze Almond Raspberry Cake?
- Cool the cake thoroughly.
- After cooling, tightly wrap the cake in plastic wrap or a double layer to avoid freezer burn.
- Store the wrapped cake in a freezer-safe zip-lock bag or an airtight container.
- Label the container with the date and cake type.
- Freeze for 2-3 months.
Almond Raspberry Cake
Are you ready to indulge in the perfect combination of two classic flavors that complement each other perfectly? Look no further than the Almond Raspberry Cake! This sweet and nutty, fruity and creamy cake features multiple layers of almond cake, raspberry jam, and almond cream cheese frosting. Whether you're a fan of almond paste, buttery crumb, or toasted almonds, there's a recipe out there for you. So, let's dive into the world of Almond Raspberry Cake and discover the best recipe for your taste buds!
Ingredients
- 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
Instructions
- To get started, preheat your conventional oven to 170ºC and prepare a 20x20 cm baking pan by lining it with parchment paper.
- Mix together all-purpose flour, almond flour, baking powder, baking soda, and salt, then set aside for later use.
- Begin by placing butter and granulated sugar in a mixing bowl. Utilize the paddle attachment and set it to high speed, letting it mix for a duration of 3 minutes.
- Gradually incorporate each egg into the mixture, ensuring thorough mixing.
- Begin by scraping down the bowl's sides, then add the flour mixture and continue mixing at low speed until it's just combined.
- Incorporate sour cream, vegetable oil, vanilla, and almond extract into the mixture, ensuring not to overwork the cake batter.
- Ensure all the ingredients are well combined by gently folding the batter with a rubber spatula.
- Gently pour the cake batter into the prepared pan and bake it for 28-30 minutes, or until a clean cake tester emerges.
- Allow the cake to cool on a rack for 10 minutes, then gently remove it from the tin and let it cool down entirely.
