Raspberry & Almond Cake
This Almond base cake is filled Raspberry Jam and decorated with a silky smooth Raspberry Buttercream, topped with toasted flaked almonds and fresh zingy Raspberries!
This is a classic combination and I’ve made a cake using these popular flavours!
I’ve baked these cakes in 2 “8” inch cake tins, but if you would like 3 layers you could bake them in “6” inch cake tins.
When baking, make sure you don’t over – mix as your cakes will be dry and may not rise to their full potential! Only keep mixing until no flour pockets remain in your batter.
Ingredients – Cake
180g butter – room temperature
430g granulated sugar
3 large eggs – room temperature
2 tsp almond essence
1 tsp vanilla essence
2 1/2 tsp baking powder
1/2 tsp salt
620g plain flour
310g or ml whole milk
Raspberry Filling and Icing
500g frozen raspberries – defrosted
180g butter – room temperature
870g icing sugar
3 tbsp water/milk/cream
1/4tsp salt
Method – Raspberry Puree
Place the raspberries in a food processor and blitz to form a puree. Add this puree to a large pot and bring to the boil, stirring occasionally. Once at boiling point, simmer until this raspberry mixture reduces by 1/2 stirring often in the process.
Pour this puree mixture through a sieve to remove the seeds and place in a fresh bowl as this is what you will need for the icing.
Method – Cake
- Preheat the oven 180 degrees and line 2 “8”inch cake tins and set aside.
- Beat the butter and sugar with a paddle attachment in a stand mixing bowl until light, fluffy and creamy.
- Beat in the eggs 1 at a time and beat well after each addition.
- Scrape down sides of the bowl and beat in the vanilla and almond essence, baking powder and salt until all combined.
- Adjust the speed of the mixing bowl and in two stages gradually beat in the flour and milk alternating between the two, beginning with and ending with the flour, until no little flour pockets remain, scraping down the sides and bottom of the bowl in between.
- Weigh the out the cake batter and divide evenly between the cake tins and bake for 30 – 40 minutes or until a skewer inserted into the centre comes out clean! Cool completely before decorating.
Filling the Cake
Cut off the dome of the cakes so that they are flat and even.
Place one of the cakes on the turntable and spoon on some of the homemade raspberry jam. Place the other cake layer upside down, this will ensure a straight even cake once fully decorated.
Decorating the Cake
- In a large mixing bowl beat the butter until soft. Sieve in the icing sugar in stages and beat until fully incorporated. . Add in the seedless raspberry puree and salt and beat until all evenly distributed. To help loosen out the buttercream gradually add the water/milk or cream to help loosen out the buttercream.2. Cut off the dome of the cakes so that they are flat and even.
3. Place one of the cakes on the turntable and spoon on some raspberry jam. Place the other cake layer upside down, this will ensure a straight even cake once fully decorated. Decorate the top and outside of the cake with the remainder of the buttercream as you wish.
4. Top with some toasted flaked almonds and fresh zingy raspberries to serve!
Baked 4 U 