Almond Raspberry Layered Cake
Almonds are not true nuts, but rather seeds of the almond tree's fruit.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup Almond flour
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 1.5 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 1.5 cup Fresh raspberries
- 0.5 cup Sliced almonds
- 0.25 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cakes are completely cooled, spread a layer of fresh raspberries on top of one cake layer. Place the second cake layer on top.
- In a small saucepan, toast the sliced almonds over medium heat until golden brown.
- Sprinkle the toasted almonds and powdered sugar over the top of the cake.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.