Almond Raspberry Fluffy Cake (Print Version)
# Ingredients:
→ Almond Cake
01 -
90 g butter, room temperature
02 -
150 g granulated sugar
03 -
2 large eggs, room temperature
04 -
130 g all-purpose flour
05 -
50 g almond flour
06 -
¼ teaspoon baking powder
07 -
¼ teaspoon baking soda
08 -
¼ teaspoon salt
09 -
120 g sour cream, room temperature
10 -
30 g vegetable oil (e.g. canola oil)
11 -
1 teaspoon vanilla extract
12 -
½ teaspoon almond extract
→ Raspberry Buttercream
13 -
100 g butter, room temperature
14 -
1 ½ teaspoon freeze-dried raspberry powder
15 -
165 g powdered sugar
16 -
1 teaspoon vanilla extract
17 -
2 teaspoon whole milk, room temperature
# Instructions:
01 -
Preheat the oven to 170ºC conventional setting and line a 20x20 cm baking pan with parchment paper.
02 -
Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
03 -
In a mixing bowl with a paddle attachment, mix the butter and granulated sugar on high speed for 3 minutes.
04 -
Add eggs one at a time, mixing until fully combined.
05 -
Add the flour mixture on low speed until just combined. Then, add sour cream, vegetable oil, vanilla extract, and almond extract. Mix until just combined, taking care not to overmix.
06 -
Using a rubber spatula, gently fold the batter to ensure all ingredients are fully incorporated.
07 -
Pour the batter into the prepared pan and bake for 28-30 minutes, or until a cake tester comes out clean.
08 -
Let the cake cool on a rack for 10 minutes, then gently remove it from the pan and cool completely.
09 -
If necessary, blend freeze-dried raspberries into a fine powder. Sift the powder with powdered sugar and set aside.
10 -
Whip butter in a stand mixer with a paddle attachment on medium-high speed for 4 minutes. Scrape down the sides and whip for an additional 2 minutes.
11 -
Add raspberry powder, powdered sugar, vanilla extract, and milk in two parts, mixing until fully incorporated. Scrape down the sides and mix for 2 minutes.
12 -
Spread the raspberry buttercream evenly on the cooled cake.