Almond Cake With Raspberry Filling Recipe
Introduction
This almond cake with raspberry filling recipe is one of the tastiest cakes you'll ever make! The combination of almond and raspberry is a classic flavor combination that can't be beaten. The almond cake is light and fluffy, while the raspberry filling is tart and sweet. This cake is perfect for any celebration or special occasion. Plus, it's easy to make and can be made ahead of time for convenience.
Ingredients
For the almond cake, you will need: 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 cup butter, softened, 1 cup granulated sugar, 2 eggs, ½ teaspoon almond extract, and ½ cup almond milk. For the raspberry filling, you will need: 1 cup fresh or frozen raspberries, ¼ cup granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon cold water.
Instructions
To make the almond cake, preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until fully incorporated. Add the almond extract and almond milk and mix until combined. Slowly add the dry ingredients to the wet and mix until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
To make the raspberry filling, combine the raspberries and sugar in a small saucepan and cook over medium heat for about 5 minutes, stirring occasionally. In a small bowl, whisk together the cornstarch and cold water. Add the cornstarch mixture to the raspberry mixture and cook for an additional 5 minutes, stirring constantly, until the filling is thickened. Let cool completely before filling the cake.
Once the cake has cooled, cut it in half horizontally. Spread the raspberry filling over the bottom half of the cake and top with the other half. Dust with powdered sugar, if desired.
Serving
The almond cake with raspberry filling can be served immediately, or stored in an airtight container at room temperature for up to 3 days. This cake is also freezer friendly and can be stored in the freezer for up to 3 months. To thaw, let the cake sit at room temperature for a few hours before serving.
Nutrition
One serving of almond cake with raspberry filling contains approximately 250 calories, 12 grams of fat, 35 grams of carbohydrates, and 4 grams of protein. This cake is also a good source of fiber, vitamins, and minerals.
Conclusion
This almond cake with raspberry filling is a classic flavor combination that can't be beaten. The almond cake is light and fluffy, while the raspberry filling is tart and sweet. Plus, it's easy to make and can be made ahead of time for convenience. Serve it at your next celebration or special occasion and enjoy the delicious flavor!
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