Almond Raspberry Cake

Almond Cake

1. Grease and flour 4-6” cake pans. Or simply grease the pans, and place a parchment paper circle on the bottom of the pan.

2. Pre-heat the oven to 350F.

3. Mix the all-purpose flour, baking powder, baking soda, salt, and set aside.

4. Beat the butter in the bowl of a stand mixer for 2 minutes, on medium speed. Add the sugar, oil and mix to combine for another two minutes.

5. Add the eggs to the mixture, one at a time, mixing on medium speed. Scrape the bowl and add vanilla and almond extract and mix.

6. Add the almond flour to the bowl and stir to combine.

7. Alternate dry and buttermilk into mixer, mixing until incorporated.

8. Divide the batter evenly between your cake pans.

9. Bake on pre-heated oven for about 20-25 minutes. Smaller cake pans will take less time to bake.

10. Remove the cake from the oven when a toothpick comes out clean once inserted in the cake. Let the cake cool in the pan for 5 minutes and flip it over in a wire rack to let it cool completely before proceeding with frosting and filling.

Frosting

1. Beat the softened cream cheese and butter together in the bowl of an electric mixer, for abot 2 minutes, until light and fluffy.

2. Add the powdered sugar, mix on low until incorporated. Add almond, vanilla extract, and 2 tbsp of heavy cream or milk. Raise the speed to medium high, and beat for another minute or so.

3. If the frosting is too stiff, add more heavy cream. And if the frosting is too runny, add more powdered sugar. This frosting will store well in the fridge for up to 5 days, covered.

Raspberry Jam

1. Place raspberry, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, for 5-10 minutes. If mixture becomes dry, add a tablespoon of water (or more lemon juice), to the pan.

2. Dissolve the cornstarch in the water.

3. Add it to the pan and cook for 1 minute until the jam is thick.

4. Remove it to a small bowl, you can strain if you don’t like the seeds. Let it cool in the fridge until completely chilled.

Simple Syrup

1. Place the sugar and the water in a small saucepan over medium heat. Bring it to a boil, while stirring, so the sugar will melt with the water. Turn the heat off and add the almond extract. Mix until combined. Set the syrup aside until it cools down completely. Store in the fridge. Only use it when it’s completely cooled.

To Assemble:

1. Place a cake layer on a cake plate or stand. Brush a bit of the simple syrup on the cake layer.

2. Put some of the Almond Cream Cheese Frosting in a piping bag and snip the end of the bag to form a small hole.

3. Pipe a circle of frosting around the edges of the first cake layer. This is meant to keep the filling inside the cake without leaking out to the sides.

4. Fill the bottom layer with jam. Spread evenly.

5. Top with another cake layer. Repeat.

6. Spread a thin layer of frosting around the cake, and then placed the cake in the fridge for 30 minutes so the layer of frosting would set. This is called crumb coating, and it helps keep crumbs away from the final layer of frosting coating the cake.

7. While the cake rests in the fridge, remember to keep the remaining frosting covered with plastic wrap, so it won’t form a crust.

8. Then, remove the cake from the fridge and apply a thick coating of frosting. Place some frosting in a piping bag and pipe on top of the cake. Top with raspberries.