Raspberry Almond Cake Recipes

Steps:

• Pre heat the oven to 170°c (approx. 325°f) and line a 23cm cake in with parchment paper and grease with butter or non- stick spray.
• Place the ground almonds, butter, sugar and eggs in a bowl and mix with an electric mixer until well combined.
• Remove the bowl from the mixer stand and fold in the self- raising flour until it is all folded in and no dry powder can be seen.
• Add both the vanilla and almond extracts and mix well.
• The mixture may seem dry and thick and not smooth like a cake batter should be, if this is the case add the milk one tablespoon at a time and mix between each addition of milk. You may need to use more or less milk than the recipe asks for depending on how thick your mixture is. The finished mix should be fairly smooth and have the consistency of any other typical cake batter.
• Once the mixture is ready, pour half of the batter into the prepared cake tin. Gently smooth the batter and spread it out evenly.
• Top the layer of cake batter with the fresh raspberries spreading them out evenly. Pour the remaining batter over the raspberries and spread it out so that no raspberries can be seen. It may be easier to spread the mixture out using your fingers instead of a spoon.
• Once the raspberries have been covered and the cake mixture has been evenly spread out, top the cake with the flaked almonds before using the back of a spoon to gently press the almonds into the cake so that they get stuck in the cake batter.
• Place in the middle of the oven for 50 minutes. Once the timer goes insert a skewer or tooth pick into the cake and it should come out clean (if the toothpick hits a raspberry it may come out wet, so try testing the cake with a toothpick a few times to double check)
• Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool further, it doesn't have to cool completely before eating.
• Dust with some icing sugar before serving. The cake tastes best whilst still slightly warm. It should be stored in an airtight container once it has cooled completely.

Steps:

• Combine raspberries and brown sugar in a bowl.
• Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
• Make a well in the flour mixture and add sour cream, butter or margarine, 1 teaspoon vanilla, and egg.
• Stir just until moist.
• Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray.
• Spread raspberry mixture evenly over the batter.
• Spoon remaining batter into pan.
• Top with almonds.
• Bake for 40 minutes, in an 350 degree oven.
• Or until a wooden pick inserted in center comes out clean.
• Let cool for 10 minutes on a wire rack.
• Invert onto a serving dish.
• Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla.
• Stir well.
• Drizzle glaze over cake.

Steps:

• Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature.

Steps:

• For the almond cake: Preheat the oven to 325 degrees F. Grease two 8-inch round cake pans with butter and line with parchment.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, 8 to 10 minutes. Add the egg yolks, one at a time, fully combining before each addition. Keep mixing until light and pale. Add the almond meal and mix to combine.
• In another bowl, sift together the flour and baking powder to combine. Set aside.
• Combine the evaporated milk and almond liqueur. Set aside.
• With the mixer on low speed, alternate adding one-third of the flour mixture and one-half of the evaporated milk mixture to the creamed butter. Start and end with the flour, and do not overmix.
• With a hand mixer or stand mixer, whisk the egg whites in a clean bowl until stiff. Gently fold into the batter.
• Divide the batter between the prepared cake pans. Bake until the tops are golden and spring back when touched, 30 to 35 minutes.
• Let cool for about 5 minutes, then run a paring knife or mini offset spatula around the pans and unmold the cakes onto a rack. Let cool completely, 15 to 20 minutes.
• For the almond liqueur simple syrup: Whisk the water and sugar together in a small saucepan and bring to a boil over high heat. Boil for 2 to 3 minutes, then turn off the burner and let cool for about 20 minutes
• Once cooled, stir in almond liqueur. Reserve.
• For the key lime buttercream: In a stand mixer with the paddle attachment, cream the butter and cream cheese together until light and fluffy, about 5 minutes. Mix in the powdered sugar, one cup at a time, and then add the lime juice and zest. Scrape down the bowl and mix for another 5 minutes, until satiny and fluffy. Reserve.
• For the raspberry compote: In a medium saucepan over medium heat, combine the raspberries, blackberries, sugar, water and lime juice. Cook until you can start to crush the berries with the back of a spoon, 5 to 10 minutes. Cook for another 5 minutes to thicken a bit. Remove from the heat and set aside.
• To assemble: Slice each cake horizontally into two equal layers. Place the first layer, cut-side up, on a cake board. Using a pastry brush, brush the surface with about 3 tablespoons of the almond syrup.
• Transfer the buttercream to a pastry bag fitted with a 1/4-inch round tip and pipe a border around the edge of the cake.
• With a mini offset spatula, spread a thin layer of buttercream in the center of the cake layer. Then, staying inside the piped border, spread a thin layer of the raspberry compote on top of the buttercream.
• Place another cake layer, cut-side up, on top. Repeat with the rest of the layers.
• To decorate the top of the cake: Pipe a border of buttercream beads around the edge and then spread with a thin layer of buttercream. Top with blackberries, raspberries, and white chocolate decorations if using. Sprinkle with powdered sugar, and enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
• Combine raspberries and brown sugar in a bowl. Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
• Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
• Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Steps:

• For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
• Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
• Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
• Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
• Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
• For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
• For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

Steps:

• Heat oven to 350ºF.
• Mix first 4 ingredients in large bowl. Whisk egg, sour cream and butter in another bowl until blended. Add to flour mixture. Stir just until moistened. (Batter will be lumpy.)
• Pour 2/3 of the batter into 8-inch round baking pan sprayed with cooking spray. Sprinkle with berries and brown sugar. Top with tablespoonfuls of remaining batter. Sprinkle with nuts.
• Bake 30 to 35 min. or until a toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack. Cool 20 min.
• Mix powdered sugar, 1 tsp. milk and extract. Add remaining milk, 1/2 tsp. at a time, until glaze is thin enough to drizzle. Drizzle over cake. Serve warm or at room temperature.

Steps:

• Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
• Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.