RASPBERRY ALMOND CAKE
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 12
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, Carbohydrate 42.1 g, Cholesterol 108.9 mg, Fat 23.2 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 12.5 g, Sodium 246.4 mg, Sugar 19.2 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.
RASPBERRY BAKEWELL CAKE
This simple almondy cake is a great way of using up pick-your-own raspberries
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
- Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
Nutrition Facts : Calories 411 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
RASPBERRY ALMOND COFFEE CAKE
This is a recipe from my Mom and I've had to be a detective to figure out where she got it from. I think this one is from Cooking Light because it seems to be somewhat 'lightened'. The original recipe called for 2 T. of margarine but we don't use margarine in my house so I've replaced it with butter. Use the margarine if you wish (margarine has trans fats but I won't do the lecture).
Provided by Hey Jude
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 350°.
- Combine raspberries and brown sugar in a bowl, set aside.
- Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoons vanilla and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.
- Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes on a wire rack.
- Combine powdered sugar, milk, and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 181.8, Fat 4.3, SaturatedFat 2.2, Cholesterol 31.8, Sodium 145.8, Carbohydrate 32.4, Fiber 1.5, Sugar 18.9, Protein 3.6
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-ALMOND COFFEE CAKE
This fruity raspberry almond coffee cake is an awesome brunch treat. If you can't find raspberries, try blueberries or strawberries. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, buttermilk, applesauce, butter and extract; stir into dry ingredients just until moistened. Gently fold in raspberries., Transfer batter to a 13x9-in. baking pan coated with cooking spray. In a small bowl, mix topping ingredients; sprinkle over batter. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Serve warm.
Nutrition Facts : Calories 229 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY ALMOND CAKE
Soft almond cake layers, homemade raspberry filling, and creamy raspberry buttercream make this raspberry almond cake a delicious and show-stopping dessert!
Provided by Kelsie
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Spray 2 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment, and set pans aside.
- Put the butter in a large mixing bowl and beat with an electric mixer on medium for 30 seconds, until very creamy. With mixer still on medium speed, add the sugar 1/4 cup at a time. Continue beating until very well combined.
- Scrape down the sides and bottom of the bowl and beat in the eggs 1 at a time, beating well after each addition. Add the vanilla and almond extract, baking powder, and salt and beat to combine.
- Scrape down the sides and bottom of the bowl again. Turn mixer to low and beat in half of the flour, followed by half of the milk. Mix until just incorporated.
- Scrape down the sides and bottom of the bowl and beat in the remaining flour and remaining milk until just combined.
- Divide batter between the prepared cake pans and bake 30 to 35 minutes, until a cake tester inserted into the center of the cakes comes out clean.
- Cool in pans for 20 minutes then carefully invert onto a wire rack to cool completely. (Run a knife around the edge of the pans a couple times to loosen the cake layers first.)
- Cool cake layers to room temperature before filling and frosting.
- Puree the berries in a blender or food processor. Pour into a small saucepan and set the pan over medium heat. Bring to a boil, stirring frequently.
- Turn heat to low and simmer, stirring often, until puree reduces by about half (8 or 9 minutes). You'll have about a 1/2 cup of puree.
- Remove from heat and transfer a scant 1/4 cup of the puree into a small bowl.
- Pour the rest into a second bowl through a fine mesh sieve to remove the seeds. Use a rubber spatula to press the puree through the sieve, extracting as much of the raspberry juices as possible. (This is what you'll use in the frosting.)
- Set both bowls aside to cool to room temperature.
- Once puree is cool, place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
- Add the seedless puree, 3 1/2 cups powdered sugar, 3 tablespoons milk, and the salt and beat to combine. (Depending on how sweet your berries are, you may want to add a little more salt than this recipe calls for.)
- Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin. If frosting is too thick, add additional milk 1 tablespoon at a time to achieve desired consistency.
- If your cake layers have domed, use a long serrated knife to trim them.
- Set 1 cake layer on a cake stand or cardboard cake circle and spread the puree (with seedon top, without going all the way to the edge of the cake. Top with the second cake layer.
- Frost the top and outside of the cake with the frosting and decorate as desired. Slice and serve.
ALMOND CAKE WITH KEY LIME BUTTERCREAM AND RASPBERRY COMPOTE
Steps:
- For the almond cake: Preheat the oven to 325 degrees F. Grease two 8-inch round cake pans with butter and line with parchment.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, 8 to 10 minutes. Add the egg yolks, one at a time, fully combining before each addition. Keep mixing until light and pale. Add the almond meal and mix to combine.
- In another bowl, sift together the flour and baking powder to combine. Set aside.
- Combine the evaporated milk and almond liqueur. Set aside.
- With the mixer on low speed, alternate adding one-third of the flour mixture and one-half of the evaporated milk mixture to the creamed butter. Start and end with the flour, and do not overmix.
- With a hand mixer or stand mixer, whisk the egg whites in a clean bowl until stiff. Gently fold into the batter.
- Divide the batter between the prepared cake pans. Bake until the tops are golden and spring back when touched, 30 to 35 minutes.
- Let cool for about 5 minutes, then run a paring knife or mini offset spatula around the pans and unmold the cakes onto a rack. Let cool completely, 15 to 20 minutes.
- For the almond liqueur simple syrup: Whisk the water and sugar together in a small saucepan and bring to a boil over high heat. Boil for 2 to 3 minutes, then turn off the burner and let cool for about 20 minutes
- Once cooled, stir in almond liqueur. Reserve.
- For the key lime buttercream: In a stand mixer with the paddle attachment, cream the butter and cream cheese together until light and fluffy, about 5 minutes. Mix in the powdered sugar, one cup at a time, and then add the lime juice and zest. Scrape down the bowl and mix for another 5 minutes, until satiny and fluffy. Reserve.
- For the raspberry compote: In a medium saucepan over medium heat, combine the raspberries, blackberries, sugar, water and lime juice. Cook until you can start to crush the berries with the back of a spoon, 5 to 10 minutes. Cook for another 5 minutes to thicken a bit. Remove from the heat and set aside.
- To assemble: Slice each cake horizontally into two equal layers. Place the first layer, cut-side up, on a cake board. Using a pastry brush, brush the surface with about 3 tablespoons of the almond syrup.
- Transfer the buttercream to a pastry bag fitted with a 1/4-inch round tip and pipe a border around the edge of the cake.
- With a mini offset spatula, spread a thin layer of buttercream in the center of the cake layer. Then, staying inside the piped border, spread a thin layer of the raspberry compote on top of the buttercream.
- Place another cake layer, cut-side up, on top. Repeat with the rest of the layers.
- To decorate the top of the cake: Pipe a border of buttercream beads around the edge and then spread with a thin layer of buttercream. Top with blackberries, raspberries, and white chocolate decorations if using. Sprinkle with powdered sugar, and enjoy.
RASPBERRY-SWIRL POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 to 10 slices of pound cake
Number Of Ingredients 12
Steps:
- Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
- Combine the fresh raspberries, jam, 2 tablespoons cane sugar and 1/4 cup water in a medium saucepan over medium heat. Cook, stirring and smashing the berries with a wooden spoon, until thickened, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula. Let cool.
- Whisk the eggs, egg yolk, 1/4 cup heavy cream, 1 teaspoon vanilla and 3/4 teaspoon almond extract in a medium bowl until slightly foamy; set aside. Beat the butter and remaining 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 more minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, 15 to 30 seconds.
- Scoop 1 cup batter into the bowl with the raspberry sauce and stir in the red food coloring. Transfer half of the remaining plain batter to the prepared pan and top with half of the raspberry batter; swirl together with a knife. Repeat and swirl the batters together again. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return to the rack to cool completely.
- Make the glaze: Combine the confectioners' sugar, 2 tablespoons heavy cream and the remaining 1/8 teaspoon each vanilla and almond extracts in a medium bowl and whisk until smooth; thin with the remaining 1 tablespoon heavy cream, if needed. Spoon the glaze over the cooled cake and sprinkle with freeze-dried raspberries. Let set at least 20 minutes.
RASPBERRY-ALMOND CAKE
Fill the kitchen with the scrumptious aroma of Raspberry-Almond Cake. Raspberry-Almond Cake is made extra rich and moist with sour cream.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Mix first 4 ingredients in large bowl. Whisk egg, sour cream and butter in another bowl until blended. Add to flour mixture. Stir just until moistened. (Batter will be lumpy.)
- Pour 2/3 of the batter into 8-inch round baking pan sprayed with cooking spray. Sprinkle with berries and brown sugar. Top with tablespoonfuls of remaining batter. Sprinkle with nuts.
- Bake 30 to 35 min. or until a toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack. Cool 20 min.
- Mix powdered sugar, 1 tsp. milk and extract. Add remaining milk, 1/2 tsp. at a time, until glaze is thin enough to drizzle. Drizzle over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
More about "raspberry almond cake food"
RASPBERRY ALMOND CRUMBLE CAKE - DIVALICIOUS RECIPES
From divaliciousrecipes.com
5/5 (4)Total Time 1 hrCategory Cake, DessertCalories 316 per serving
RASPBERRY ALMOND LAYER CAKE | ALMOND CAKE WITH …
From lifeloveandsugar.com
5/5 (6)Category DessertAuthor Kristin VargasCalories 1011 per serving
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
- . In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
WHITE CHOCOLATE ALMOND RASPBERRY CAKE - BAKER BY …
From bakerbynature.com
4.9/5 (39)Total Time 1 hr 20 minsCategory Dessert
- Preheat oven to 350 degrees (F). Generously grease the bottom and sides of two 9-inch round cake pans; line with parchment paper rounds and set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.
- Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers.
RASPBERRY-ALMOND ANGEL FOOD CAKE - COOKING WITH …
From cookingwithmammac.com
5/5 (5)Total Time 2 hrs 15 minsCategory DessertCalories 440 per serving
- In a medium bowl, whisk your dry ingredients (1 cup flour, 3/4 cup sugar and 1/2 teaspoon salt) together. Set the bowl aside.
- Separate your eggs, placing one egg white at a time into a liquid measuring cup and then adding that one egg white to a large mixing bowl (use a stand mixer bowl, if you have one.) There must not be any yolk or shell in your whites. If any yolk gets into your egg white, you will need to replace the egg white. (You can place your yolks into a storage container to save in the refrigerator for another use within 2-4 days.)
10 BEST RASPBERRY ALMOND CAKE RECIPES - YUMMLY
From yummly.com
3/5 (2)
RASPBERRY AND ALMOND CAKE - HEALTHY FOOD GUIDE
From healthyfood.com
4.3/5 Total Time 40 minsCategory BakingCalories 184 per serving
RASPBERRY & ALMOND BUTTERMILK CAKE | ITALIAN FOOD …
From italianfoodforever.com
Servings 10Total Time 45 minsCategory Desserts-CakesCalories 263 per serving
THOMASINA MIERS' RECIPE FOR RASPBERRY, CARDAMOM AND …
From theguardian.com
Estimated Reading Time 2 mins
RASPBERRY ALMOND ICE CREAM CAKE - HOME COOKING …
From homecookingadventure.com
RASPBERRY & ALMOND SLAB CAKE | MINDFOOD
From mindfood.com
RASPBERRY ALMOND TRIFLE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 25 minsServings 16Calories 385 per serving
- Return mixture to saucepan. Cook on medium-low 7 to 9 minutes or until mixture is very thick and registers 160 degrees F on candy thermometer, whisking constantly.
ALMOND RASPBERRY POKE CAKE - LOVE AS FOOD
From loveasfood.com
Servings 12Total Time 45 minsCategory Cakes
- In a medium bowl, add flour, baking powder, baking soda and salt. Whisk well to combine and set aside.
- In the bowl of a mixer fitted with the paddle attachment, add butter and mix on medium speed until smooth. Add sugar and mix until light and fluffy, about 2 minutes. With the mixer running, add the eggs one at a time, mixing until each egg is well incorporated. Add almond extract.
- Add the flour mixture in three additions, alternating with the buttermilk in two additions. Pour the cake batter into the prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean. Set aside to cool for 1 hours.
RASPBERRY ALMOND CRUMB CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (27)Category CakeServings 8Total Time 1 hr
- In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Spread into prepared pan. Set aside.
- With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form.
THE BEST RASPBERRY ALMOND CAKE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
4.4/5 (32)Calories 596 per servingCategory Brunch
- Preheat oven to 350F (175C). Spray the angel food pan with baking spray and distribute well with a pastry brush and set aside.
- In a small bowl combine the flour, baking powder and salt. Whisk to combine and then set aside.
- In the bowl of an electric mixer combine the butter, the almond paste, and sugar. Beat on high until fluffy, scraping down the bowl as needed.
- Add eggs, one at a time, beating in between each addition. Add ricotta cheese, beat, and milk and beat until smooth. At this point batter will look like it’s separating. That’s OK. It will come back together after you add the dry ingredients.
RASPBERRY ALMOND ANGEL FOOD CAKE PARFAITS - GOOD LIFE EATS
From goodlifeeats.com
Cuisine AmericanTotal Time 15 minsCategory DessertCalories 551 per serving
- In the bowl of a stand mixer, add the heavy whipping cream, honey, and almond extract. Beat until medium peaks form. Set aside.
- Layer the ingredients, dividing half of the ingredients between 6 clear glass serving containers (such as stemless wine glasses, clear bowls, or small mason jars): angel food cake, lemon curd, raspberries, whipped cream, and almonds. Then, using the remaining half of the ingredients, repeat to form additional layers.
GORGEOUS LOW-FODMAP RASPBERRY ALMOND COFFEE CAKE; GLUTEN ...
From rachelpaulsfood.com
5/5 (1)Category Dessert, Baked GoodCuisine AmericanTotal Time 1 hr 15 mins
- Preheat oven to 350 F and position rack in center of oven. Grease a 9-inch tube pan with removable bottom and set aside
- Whisk low-FODMAP flour, baking powder, baking soda, xanthan gum (if needed), and salt together in a small bowl. Set aside
- Combine all ingredients for low-FODMAP streusel topping in a medium bowl. It will be clumpy, that is OK
ALMOND FLOUR RASPBERRY CAKE - JOYOUS HEALTH
From joyoushealth.com
5/5 (3)Estimated Reading Time 8 minsCategory Desserts
- Preheat oven to 350F (180C). Line an 8 or 9 inch springform pan or cake pan with parchment paper. Grease the sides with coconut oil.
- In a large bowl, combine almond flour, coconut flour, tapioca flour, baking powder, baking soda and raspberry powder if using. Whisk until combined. If available to you, a stand mixer makes this even quicker so you can toss all your ingredients in and let it do the work for you!
- Pour the wet ingredients into the bowl of dry ingredients. Using a whisk or a hand mixer, combine the wet ingredients and the dry ingredients until fully mixed.
RASPBERRY ALMOND SKILLET CAKE - A CULTIVATED LIVING
From acultivatedliving.com
Reviews 2Category DessertCuisine FrenchTotal Time 1 hr 10 mins
- Grease a 10 inch cast iron skillet really well. I used butter, I always use butter when I can for baked goods.
- In a medium bowl, whisk together the dry ingredients: almond flour, whey protein powder, baking powder, and salt.
- In a large bowl, beat the butter and the sugar until they are light and fluffy. Add the eggs, the almond extract, and the vanilla. Beat to combine.
RASPBERRY ALMOND CREAM CHEESE COFFEE CAKE - A LATTE FOOD
From alattefood.com
5/5 (1)Category Breakfast
- In a food processor or blender, blend raspberries and sugar until smooth. Set aside (if you do not like seeds, strain the puree through a mesh sieve; if seeds are fine, you can skip this step).
- Beat cream cheese with sugar until combined. Add in egg and vanilla extract and beat until combined. Set aside.
RASPBERRY ALMOND POKE CAKE | EASY POKE CAKE RECIPE
From lifeloveandsugar.com
5/5 (1)Total Time 40 minsCategory DessertCalories 154 per serving
- 2. Add dry cake mix, cake mix ingredients and almond extract to a mixer bowl and mix according to box instructions.
- 3. Pour batter into cake pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.
- 4. Once cake comes out of the oven, poke holes in the warm cake with the end of a wooden spoon or something similar.
RASPBERRY ALMOND MOUSSE CAKE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 1 hr 30 minsCategory Dessert
- To make the cake, line the base of a 23-centimetre (or similar size) round springform cake tin with a disk of non-stick paper, and heat the oven to 160C conventional or 140C fan-forced. Melt the butter and honey and keep this warm. Separate the eggs, keeping the whites in a mixing bowl and the yolks in a cup to one side.
- Whisk the whites with an electric mixer until they start to fluff then gradually beat in the sugar, a little at a time, to a thick meringue. Then add the yolks and beat a minute longer. In a small bowl mix together the flour, baking powder and almonds. Fold this ever-so gently through the egg mixture with the honey and melted butter then spoon this into the tin, smooth the top, sprinkle with a handful of flaked almonds and bake for about 20 to 25 minutes until risen, golden and slightly firm.
- Remove from the oven and leave to cool. When cool, remove the cake from the tin, slice it in half to form two layers, peel the paper off the base and return the paper to the tin. Line the sides of the tin with a band of non-stick paper.
- For the mousse, heat the raspberries and half the sugar in a saucepan or bowl in the microwave until hot, then puree in a blender until smooth. Press this through a sieve to remove the pips, then discard. Soak the gelatine in cold water for a few minutes, until soft. Reheat the raspberry puree and stir the gelatine through, until melted.
HOW TO MAKE RASPBERRY AND ALMOND CAKE — DAYS OF JAY
From daysofjay.com
5/5 (5)Total Time 1 hr 5 minsCategory Sweet ThingsCalories 584 per serving
RASPBERRY AND ALMOND CAKE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Morning Tea, Afternoon Tea, DessertServings 8Total Time 1 hr 50 mins
ALMOND LEMON RASPBERRY CAKE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (1)Category Cake, Dairy Free, Dessert, Gluten FreeCuisine AmericanTotal Time 1 hr 25 mins
RASPBERRY ALMOND CAKE - THE SUGAR COATED COTTAGE
From thesugarcoatedcottage.com
4.5/5 (2)Category CakeCuisine AmericanEstimated Reading Time 6 mins
ALMOND RASPBERRY SHEET CAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Cuisine AmericanCategory CakeServings 24Calories 214 per serving
RASPBERRY ALMOND LAYER CAKE (VEGAN RECIPE) - BIANCA ...
From biancazapatka.com
5/5 (4)Category Cake, DessertCuisine GermanCalories 359 per serving
RASPBERRY ALMOND BARS | EASY SHEET CAKE - BIANCA ZAPATKA
From biancazapatka.com
4.9/5 (11)Category Bars, Breakfast, Cake, DessertCuisine American, GermanCalories 171 per serving
RASPBERRY CAKE WITH ALMOND STREUSEL | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 1Category CakesServings 10
RASPBERRY AND ALMOND CAKE - LOVEFOODIES
From lovefoodies.com
Cuisine EuropeanTotal Time 50 minsCategory CakesCalories 563 per serving
EASY RASPBERRY RICOTTA CAKE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
5/5 (1)Calories 644 per servingCategory Breakfast & Brunch, Dessert
TOASTED ALMOND RASPBERRY CAKE RECIPE - JAN NEWBERRY | FOOD ...
From foodandwine.com
Servings 8-10
WHITE CHOCOLATE ALMOND RASPBERRY CAKE RECIPE - ONNEWSLIVE
From onnewslive.com
RASPBERRY ALMOND CAKE | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
IFOOD.TV
From ifood.tv
SUMMER RASPBERRY AND ALMOND CAKE - REBELRECIPES.COM
From rebelrecipes.com
FLOURLESS ALMOND CAKE WITH RASPBERRY SAUCE RECIPE
From davidrobertsfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love