ALMOND CAKE WITH RASPBERRY JAM RECIPES

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RASPBERRY AND ALMOND CAKE | BBC GOOD FOOD



Raspberry and almond cake | BBC Good Food image

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

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield Serves 10

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.

BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND ...



Best Classic White Layer Cake With Raspberry-Almond ... image

A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. Lemon curd works really well too. You can omit the almonds for a nut-free cake. To quickly bring the milk and egg white mixture to room temperature, set the bottom of the measuring glass in hot water and stir until it feels cool rather than cold, around 65 F. MAKE AHEAD: Cake layers can be wrapped and stored for a day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated. Under its coat of frosting, it will remain fresh for up to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake more elaborately, you should make one and a half times the frosting recipe. If desired, finish the sides of the cake with 1 cup of sliced almonds (lightly toasted works well). Recipe is from Cook's Illustrated/Baking Illustrated.

Total Time 1 hours 3 minutes

Prep Time 40 minutes

Cook Time 23 minutes

Yield 12 serving(s)

Number Of Ingredients 17

nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites, at room temperature (3/4 cup)
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
16 tablespoons unsalted butter, softened but still cool (2 sticks)
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
1 pinch table salt
1/2 cup blanched slivered almond, toasted and chopped coarse (2 1/2 ounces)
1/3 cup raspberry jam (seedless) or 1/3 cup lemon curd

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.

Nutrition Facts : Calories 688, FatContent 31, SaturatedFatContent 17.7, CholesterolContent 73.4, SodiumContent 370.8, CarbohydrateContent 98.2, FiberContent 1.1, SugarContent 74.4, ProteinContent 6.2

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