Ingredients
Scale
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 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 120 g sour cream, room temperature
- 30 g vegetable oil (e.g. canola oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
RASPBERRY BUTTERCREAM
- 100 g butter, room temperature
- 1 1/2 teaspoon freeze dried raspberry powder
- 165 g powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon whole milk, room temperature
Instructions
- Almond Cake: Preheat the oven to 170ºC (conventional oven) and prepare a 20×20 cm baking pan with parchment paper.
- Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl using the paddle attachment, beat butter and granulated sugar on high speed for 3 minutes.
- Add the eggs one at a time, mixing until combined.
- Scrape down the sides and add the flour mixture on low speed. Mix until just combined.
- Add sour cream, vegetable oil, vanilla extract and almond extract. Mix until just combined. Do not overmix.
- Fold gently with a rubber spatula to ensure everything is incorporated.
- Pour batter into prepared pan and bake for 28–30 minutes or until a cake tester comes out clean.
- Cool on a rack. After 10 minutes, remove from pan and let cool completely.
- Raspberry Buttercream: If needed, blend freeze-dried raspberries into powder. Sift with powdered sugar.
- Beat butter for 4 minutes on medium/high speed. Scrape bowl and beat 2 more minutes.
- Add raspberry powder mixture, vanilla extract and milk in two parts, mixing until fully incorporated.
- Scrape bowl and beat for a final 2 minutes. Spread buttercream over cooled cake.
Notes
- Make sure all ingredients are at room temperature for best texture.
- Do not overmix the batter to keep the cake soft and tender.
- You can decorate with fresh raspberries or sliced almonds for extra presentation.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American