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
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 120 g sour cream (room temperature)
- 30 g vegetable oil (e.g., canola oil)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Raspberry Buttercream
- 100 g butter (room temperature)
- 1 1/2 tsp freeze-dried raspberry powder
- 165 g powdered sugar
- 1 tsp vanilla extract
- 2 tsp whole milk (room temperature)
Instructions
- Preheat and prepare: Preheat your conventional oven to 170ºC (338ºF). 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. 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 the eggs one at a time, mixing well after each addition to ensure full incorporation.
- Combine with dry ingredients: Scrape down the bowl sides, then add the sifted flour mixture on low speed just until combined, avoiding overmixing.
- Incorporate wet ingredients: Add the sour cream, vegetable oil, vanilla extract, and almond extract. Mix on low speed until just combined; gently fold the batter with a rubber spatula to ensure uniformity.
- Bake the cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a skewer inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully remove it from the pan and let it cool completely before frosting.
- Prepare raspberry powder: If your freeze-dried raspberries are not in powder form, blend them into a fine powder. Sift the raspberry powder together with the powdered sugar to remove any lumps.
- Mix buttercream base: In a stand mixer with the paddle attachment or using a hand mixer, beat the butter on medium/high speed for 4 minutes until creamy. Scrape down the bowl and continue mixing for another 2 minutes for a smooth texture.
- Incorporate raspberry and sugar: Gradually add the sifted raspberry powder and powdered sugar mixture, vanilla extract, and whole milk in two parts. Beat well after each addition until fully incorporated and fluffy.
- Finish and frost: Scrape down the sides once more, beat for an additional 2 minutes to finalize the buttercream consistency. Spread the raspberry buttercream evenly over the cooled almond cake.
Notes
- Make sure all ingredients like butter, eggs, and sour cream are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake tender and moist.
- If freeze-dried raspberry powder is unavailable, you can process freeze-dried raspberries in a food processor until fine.
- Adjust the amount of powdered sugar in the buttercream to your preferred sweetness level.
- Store the cake refrigerated and bring it to room temperature before serving for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
