This Raspberry Almond Cake is a delicious moist layer cake, perfect for any springtime occasion. It starts with a moist almond cake with sweet raspberry jam in the filling.
Indulge in the delightful Raspberry Almond Cake, a moist and delicious layer cake that is perfect for any springtime celebration. This exquisite creation begins with a moist almond cake generously filled with sweet raspberry jam.
To enhance its appeal, the cake is adorned with a luscious cream cheese frosting that is light, fluffy, and irresistibly sweet. This crowd-pleasing dessert is suitable for various occasions, including Easter, Mother’s Day, baby showers, or even a luxurious weekend brunch.
The combination of almond flour in the batter not only contributes to the cake’s moistness but also imparts a delightful almond flavor. The infusion of raspberry jam and fresh raspberries creates a harmonious blend with the sweet almond cake and whipped cream cheese frosting. Each bite offers a symphony of sweetness, tanginess, richness, and lightness, forming a beautiful layered cake that is a true delight to the senses.
If you desire more raspberry-infused cake options, consider exploring the Raspberry Vanilla Swiss Cake or the Raspberry White Chocolate Cake. Additionally, if you’re craving another delectable almond cake, you won’t be able to resist the Coconut Loaf Cake. These tantalizing choices will further satisfy your cravings and add a touch of elegance to your dessert repertoire.
Ingredients
2/3 cup sugar
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 tsp salt…
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
Ingredients
2/3 cup sugar
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 tsp salt
2 large eggs
1 stick of butter
8 ounces marzipan
1/2 teaspoon vanilla extract
fresh berries
1 package (12 ounces) unsweetened frozen berries
1/4 cup sugar
2 tablespoons fresh lemon juice
Procedure
Preheat oven to 350 degrees F . Butter a 9 inch round pan with butter and line the bottom with parchment paper. In a medium bowl, combine sugar, almond flour, baking powder and salt.
In a large bowl, beat the egg whites until they form soft peaks, using an electric mixer on high speed. Reserve the beaten eggs. In the same bowl, beat the butter until fluffy. Gradually adding marzipan, beating well after every addition until the mixture is smooth.
To make the raspberry sauce, combine the raspberries, sugar and lemon juice in a blender or food processor and puree. Strain the mixture through a fine mesh sieve, discarding the solids, then cover and cool the sauce.
Set mixer speed to medium and gradually incorporate the sugar mixture. Add egg yolks and beat until smooth. Mix with the vanilla extract. Gently fold the egg whites in thirds to make sure no white streaks appear. Transferring batter to the prepared pan also smooth the top. Bake for 25 to 30 minutes or until the top of the cake turns light brown.
Let the cake cool in the pan for 5 minutes. Run a knife along the edges of the cake, remove the cake from the pan and peel off the parchment paper. Let the cake cool completely on a wire rack. When ready to serve, garnish the cake with raspberry sauce and fresh berries, or optional slices of peaches or cherries. The cake can be stored in an airtight container at room temperature for up to 2 days.
Enjoy !