RASPBERRY ALMOND CAKE RECIPE | ALLRECIPES
A delectable almond raspberry cake with an unusual frosting. Raspberry fruit spread is slowly beaten into whipped cream. For an elegant look, try garnishing it with fresh raspberries.
Provided by Neris
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 1 - 9 inch round layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, beat egg yolks. Blend in apple juice concentrate, melted butter or margarine, and almond extract. Combine flour, baking powder, and salt; gradually add to egg yolk mixture, beating until well blended. Stir in chopped almonds.
- In a clean bowl, beat egg whites with cream or tartar with an electric mixer at high speed until stiff peaks form. Gently fold into batter. Spread batter evenly into prepared pans.
- Bake for 18 to 20 minutes, or until cake is golden brown around the edges. Cool in pans on wire racks for 10 minutes. Turn cakes onto racks, and cool completely.
- In a medium size mixing bowl, beat cream with an electric mixer at high speed until peaks form. Beat in fruit spread, 1 tablespoon at a time. Beat until thick and well blended.
- Brush liqueur evenly over cake layers, spread a dollop of the whipped cream mixture on the bottom layer and stack the other layer on top. Frost top and sides with whipped cream mixture; press slivered almonds around edge.
Nutrition Facts : Calories 402.7 calories, CarbohydrateContent 42.1 g, CholesterolContent 108.9 mg, FatContent 23.2 g, FiberContent 1.4 g, ProteinContent 6.4 g, SaturatedFatContent 12.5 g, SodiumContent 246.4 mg, SugarContent 19.2 g
RASPBERRY ALMOND COFFEECAKE RECIPE | ALLRECIPES
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 8 inch round cake
Number Of Ingredients 15
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.
Nutrition Facts : Calories 173 calories, CarbohydrateContent 25.8 g, CholesterolContent 29.8 mg, FatContent 6.6 g, FiberContent 1.4 g, ProteinContent 2.9 g, SaturatedFatContent 3.2 g, SodiumContent 115.8 mg, SugarContent 14.5 g
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Category vegetarian, baby shower, birthday party, bridal shower, brunch, dessert
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- Preheat oven to 350° and grease a loaf pan with cooking spray. In a large bowl, whisk together flours, baking powder, and salt. In another large bowl using a hand mixer, beat butter and sugars together. Add eggs, one at a time, beating well after each addition, then add almond extract. Add dry ingredients and mix until just a few dry spots remain. Add yogurt and beat until just combined. Add about half of the batter to prepared loaf pan. Top with raspberries in an even layer, then top with remaining batter and spread into an even layer. Bake until a toothpick inserted in the middle comes out clean, about 1 hour and 20 minutes. Let cool completely, then turn out onto a platter or cutting board. In a small bowl, combine powdered sugar and milk. Spread glaze over cooled pound cake and top with toasted almonds. Let glaze set for 10 minutes before slicing.
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- 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.
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