White Almond Cake with Raspberry Filling
Try this White Almond Cake with Raspberry Filling recipe, or contribute your own.
Try this White Almond Cake with Raspberry Filling recipe, or contribute your own.
- 3 eggs
- 1/2 tsp. vanilla extract
- filling:
- 1/4 tsp. salt
- 3/4 c water
- 1/4 c water
- 1 tsp. vanilla extract
- 1 stick butter softened
- 1 t lemon juice
- 2 tsp. baking powder
- 1 2/3 c almond flour
- 1/4 c coconut flour
- 1 scoop (3 t) whey protein powder (i used jay robb's
- 1/4 c coconut oil (melted) or avocado oil
- 1 c unsweetened almond milk
- 1 1/2 c sweetener (i used xylitol)
- 1 tsp. almond extract
- 1/2 tsp. xanthan gum (optional)
- (***see alternate filling options below***)
- 2 c frozen or fresh whole raspberries
- 1 c sweetener (i used ideal)
- 1 brick (8 oz.) softened cream cheese or neufchatel
- 1 c sweetener (i recommend ideal or stevia in the raw)
- 1 tsp. almond extract
- 2 t - 6t water (see step 8 regarding water quantity)
- Carbohydrate 91.9290750226715 g
- Cholesterol 257.65 mg
- Fat 246.24667006186 g
- Fiber 43.4916986387464 g
- Protein 60.3418200065953 g
- Saturated Fat 130.888594554851 g
- Serving Size 1 1 recipe (1451g)
- Sodium 870.585500043483 mg
- Sugar 48.4373763839251 g
- Trans Fat 15.4507240037013 g
- Calories 2677 calories
Step-by-step
- Preheat your oven to 350 degrees and grease the bottom and sides of two 8-inch round cake pans very well.
- In a large bowl, whisk together all dry ingredients in the cake until everything is evenly distributed.
- Add in all liquid ingredients at once and lightly mix with a whisk, then follow up with an electric mixer. Mix well until a smooth batter with no lumps is achieved.
- Distribute half of the cake batter into each cake pan and place into the oven for 17-20 minutes or until a toothpick inserted into the center of the cake comes out clean.
- While you wait, start your raspberry filling. Put all filling ingredients in to medium saucepan and turn heat to medium. Stir well and simmer for about 30 minutes, or until the sauce thickens and most of the water boils off. (Remove cakes from the oven and allow to cool while you're making your filling.)
- Use an immersion hand blender to make your raspberry filling smooth. Leave the seeds in. Allow filling to cool to approximately room temperature while your cakes cool on cooling racks.
- Prepare your frosting by using an electric mixer to beat together the butter, cream cheese, vanilla extract and almond extract until smooth and evenly mixed.
- In a medium sized bowl, combine the water and sweetener and stir until it is completely dissolved (Hint: if you're not using a "light" granulated sweetener like Ideal, Splenda or Stevia in the Raw, you will likely have to microwave your water-sweetener mixture to get it to reduce into a smooth syrup. For this reason, I recommend using Ideal or Stevia in the Raw. If you do have to microwave, allow the syrup to cool before you put it into the butter/cheese mixture or else it'll melt the butter).
- Pour the syrupy liquid right into the cheese/butter mixture and whip with an electric mixer on high 2-3 minutes. Your resulting frosting will be light and fluffy with no lumps.
- When cakes and filling are cooled, place one cake onto a dish or cake stand upside down. Pour the filling in to the center of the cake. Use a spatula to carefully distribute the filling, leaving a rim of about 1/2 inch around the cake (this will prevent overflow when you put your top layer on).
- Place the other cake right side up on top of the filled cake. Carefully and gently press it down. Wipe up any leaking filling, if there is any.
- Frost the cake sides first, then top. Garnish with slivered almonds or drizzle with additional raspberry filling. Enjoy.
My Delicious White Almond Cake Adventure
Baking has always been my happy place. It's a form of self-expression, a way to nurture those I love, and a delicious escape from the everyday grind. This White Almond Cake with Raspberry Filling recipe isn't just another cake; it's a testament to the simple joys found in the kitchen. The delicate almond flavor, the tart burst of raspberry, and the creamy frosting – it's a symphony of taste that leaves you wanting more. This isn't just a recipe; it's a story of careful measuring, precise mixing, and the anticipation of that first bite.
I developed this recipe over time, tweaking ingredients and techniques to achieve the perfect balance of flavors and textures. The almond flour lends a moist crumb, the coconut flour adds a subtle sweetness, and the whey protein powder provides a boost of protein without compromising the cake's overall flavor. The raspberry filling, oh, the raspberry filling! It's tangy and sweet, the perfect counterpoint to the richness of the almond cake. And the frosting? Let's just say it's the icing on the cake (pun intended!). It's light, fluffy, and not overly sweet – a perfect complement to the cake and filling. Each element works in harmony to create a truly exceptional dessert.
The Journey to Baking Bliss
The process of making this cake is almost as rewarding as eating it. The rhythmic whisking of dry ingredients, the smooth blending of wet ingredients, the satisfying thud of the cake pans hitting the oven rack – these are the moments that bring me joy. I love watching the batter rise in the oven, the aroma of baking almonds filling the kitchen, and the anticipation of the first slice. There’s something truly therapeutic about the methodical steps involved, a gentle rhythm to the process that allows for mindfulness and focus. And of course, sharing the final product with loved ones, watching their faces light up as they savor each bite, is the ultimate reward.
Beyond the Recipe
This White Almond Cake with Raspberry Filling is more than just a recipe; it’s an experience. It's about creating something beautiful, something delicious, something to be shared and enjoyed. It's a way to connect with others, to build memories, and to celebrate life’s little moments, whether it's a casual weeknight treat or a special occasion celebration. I find immense satisfaction in the process, from the initial inspiration to the final flourish of a garnish. It's a reminder that even the simplest act of baking can bring so much joy and connection.
Tips and Variations
Feel free to experiment with this recipe! You can substitute different types of berries in the filling, or use a different type of sweetener to suit your preferences. If you don't have almond flour, you can use another type of nut flour, but the flavor will be different. And don't be afraid to get creative with the frosting – add a pinch of salt, some cocoa powder, or even a splash of coffee for a unique twist.
I encourage you to try this recipe and let your own creativity shine through. Bake it for a special occasion, share it with friends and family, or simply savor a slice for yourself. Whatever the occasion, this White Almond Cake with Raspberry Filling is sure to be a delightful treat.
Happy Baking!
