RASPBERRY AND ALMOND MASCARPONE CAKE
This is a very special 3 layer cake. Amazing flavours that will impress anyone! Serves a lot of people also.
Provided by dale7793
Categories Dessert
Time 2h45m
Yield 15-20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 160 degree C (or 140 degree C for fan forced).
- Grease a deep 30cm round cake tin and line the base and sides with baking paper.
- Beat the butter and sugar in a large bowl with an electric beater until fluffy.
- Add the eggs, one at a time.
- Beat until just combined.
- The mixture may appear curdled at this stage-don't worry!
- Transfer mix to very large bowl and fold in the sifted flours, almond meal and milk.
- Do it in 3 batches (1/3 flours, 1/3 milk etc) folding each batch inbetween.
- Fold in the chopped almonds and raspberries.
- Spread mixture into prepared pan.
- Bake for 1 hour.
- Reduce the oven temperature to 150 degree C (or 130 degree C for fan forced) and bake for another hour or until cake tests cooked.
- Remove from oven and allow cake to stand for 20 minutes before removing from pan to cool on a cooling rack.
- To make the mascarpone cream, beat the mascarpone, sour cream and icing sugar with electric mixer until soft peaks form.
- Stir in the liqueur.
- Split the cake crossways into 3 layers, using either a large serrated knife or special tool.
- Place the base onto a serving plate and spread with 1/3 of cream.
- Repeat layers ending with the mascarpone cream.
- Decorate the cake with the vienna almonds.
Nutrition Facts : Calories 896.2, Fat 57.5, SaturatedFat 22.5, Cholesterol 194.8, Sodium 350, Carbohydrate 84.4, Fiber 8.1, Sugar 51.7, Protein 17.7
ALMOND AND RASPBERRY TORTE
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.
RASPBERRY ALMOND BUTTERMILK CAKE
This is a good, basic go-to buttermilk cake - moist and ever-so-light - a great jumping off point for whatever you can dream up. Try different berries - the original had no almond extract or almonds but I love it. A little cinnamon and nutmeg with pinch of ginger with peach chunks would be delicious. This is a thin cake and cooks very quickly, which is lovely if you invite someone over for coffee and cake and have no cake, or wake up with a craving! Adapted from Gourmet and Smitten Kitchen
Provided by momaphet
Categories Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt and set aside.
- In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla & almond extract and the zest. Add egg and beat well.
- At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar and sliced almonds.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Or if your like me cool it just long enough to take your pictures and serve it straight from the pan.
Nutrition Facts : Calories 445.5, Fat 16.3, SaturatedFat 8.1, Cholesterol 78.2, Sodium 500.8, Carbohydrate 68.7, Fiber 3.6, Sugar 41.3, Protein 7.5
RASPBERRY MASCARPONE TART
A golden puff-pastry shell is filled with vanilla-flecked mascarpone cream and topped with rows and rows of juicy raspberries in this impressive dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 14-by-10-inch tart
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a sugared work surface, roll out pastry to a 16 1/2-by-12 1/2-inch rectangle, about 1/8 inch thick. Using a pizza wheel or a sharp knife, cut 1 1/4-inch strips from each side of dough. Brush a 1-inch border of egg wash around perimeter of dough and top with strips, overlapping corners and trimming ends to fit. Lightly press strips to adhere. Transfer to a parchment-lined unrimmed baking sheet and freeze until firm, about 15 minutes.
- Using a paring knife, score strips with a pattern of diagonal lines. Using a docking tool or the tines of a fork, prick holes all over center of dough, creating steam vents. Score bottom crust along interior edges of strips. Freeze until firm, about 15 minutes.
- Invert a wire rack over tart shell and transfer to oven. Bake until puffy and beginning to brown, about 20 minutes. Remove rack and continue baking until deeply golden brown, 15 to 20 minutes more. Transfer to a wire rack and let cool completely.
- In the bowl of a mixer fitted with the whisk attachment, beat together mascarpone, vanilla seeds, lemon zest, and 1/3 cup sugar on medium speed until combined and slightly thickened, about 2 minutes. Add cream and continue beating until stiff peaks form. Spread filling evenly into tart shell. Top with raspberries and refrigerate at least 30 minutes before serving.
LEMON RASPBERRY CAKE
A tried and true flavor combination in an incredibly simple, but incredibly impressive-looking cake. This lemon cake is baked in a springform pan, which gives it extra height. The cooled cake is partially hollowed out and filled with lemon curd, then topped with whipped cream and fresh raspberries. A perfect party cake, countertop cake or "just because" cake that's always sure to please.
Provided by Erin Jeanne McDowell
Categories dessert
Time 3h10m
Yield one 9-inch cake
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray and line the base and sides with parchment paper.
- Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on low speed to lighten slightly, 1 to 2 minutes.
- Rub together the granulated sugar and lemon zest in a medium bowl to combine. Add the sugar to the mixer and cream on medium speed until light and fluffy, 4 to 5 minutes. Add the lemon juice and mix until well combined. Scrape the bowl well.
- Add the eggs one at a time, mixing on medium speed after each addition until fully incorporated and scraping the bowl well after every 2 to 3 additions.
- Whisk the flour, baking powder and salt in a medium bowl to combine. Add the flour to the mixer in 2 to 3 additions, mixing each until fully incorporated. Pour the batter into the prepared springform pan.
- Bake until the cake springs back slightly when pressed right in the center, 1 hour 25 minutes to 1 hour 35 minutes. Let cool completely in the pan, then remove the outer ring and peel away the parchment paper. Transfer the cooled cake to a serving platter or cake stand.
- For finishing: Use a paring knife to cut a round out of the center of the cake -- start about 2 inches from the outside edge. Remove this round of cake and cut about 1/2-inch from the bottom (save this to eat as a snack).
- Spoon the lemon curd into the center of the cake, then place the trimmed cake back on top. Refrigerate while you prepare the whipped cream.
- Whisk together the heavy cream, confectioners' sugar and vanilla in a large bowl to medium peaks. Spoon the cream over the top of the cake and spread into an even layer. Arrange the raspberries on top and sprinkle with lemon zest, if using. Refrigerate until ready to serve (up to 6 hours).
ALMOND CAKE WITH RASPBERRY SAUCE
This cake is simple, but is delectable and looks elegant. The cake is very moist with great flavor. The drizzle of raspberry sauce, not only adds to the enjoyment of the dessert, but it looks beautiful on the plate. -Joan Sullivan, Gambrills, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (1/4 cup sauce).
Number Of Ingredients 10
Steps:
- Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.
Nutrition Facts : Calories 272 calories, Fat 14g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 84mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
DADDY'S RASPBERRY CAKE
A staple in my house since I was little. Daddy would pick fresh raspberries from our bushes then make this delicious treat for dessert. A guaranteed success with your family.
Provided by xoxoemilyrae
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the entire bottom and sides of a 9-inch cake pan with shortening on a paper towel. Shake 1 tablespoon flour onto the pan until shortening is covered; turn pan over and lightly tap the bottom to remove excess flour.
- Sift 2 cups flour, baking powder, and salt together in a medium bowl.
- Cream sugar and butter together in a separate large bowl. Add eggs, 1 at a time, mixing thoroughly after each addition. Add vanilla extract and mix for 2 minutes. Add 1/2 of the flour mixture and mix thoroughly. Mix in milk. Mix in remaining flour mixture. Add 1/2 to 3/4 of the raspberries and mix until fully blended; mixture should be light pinkish red to purple in color. Pour into the prepared cake pan.
- Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool completely, about 30 minutes. Frost as desired and decorate with remaining raspberries.
Nutrition Facts : Calories 645.8 calories, Carbohydrate 93 g, Cholesterol 101.9 mg, Fat 28.2 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 13.4 g, Sodium 439.8 mg, Sugar 63.8 g
CHOCOLATE-RASPBERRY CAKE
Moist, rich, chocolate cake with raspberry filling and a white chocolate frosting.
Provided by vlynn
Categories Chocolate Cake
Time 2h35m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
- Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
- Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
- Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
- Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
- Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
- Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 65.4 g, Cholesterol 36.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 4.4 g, SaturatedFat 8.7 g, Sodium 406.5 mg, Sugar 50.6 g
RASPBERRY AND ALMOND CAKE
This mouth-watering cake recipe combines the sweet and nutty flavour of almonds and combines them with the tangy and delightfully sweet taste of fresh raspberries. These flavours are delicious together and are reminiscent of a classic raspberry jam and almond Bakewell tart. The recipe is simple and easy to follow and is a must try for fans of the classic Bakewell tart.
Provided by Laksh joshi
Time 1h10m
Yield Serves 10
Number Of Ingredients 8
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.
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