![]() Hi Sarah! Baking times are just a guideline as it depends on a variety of things. To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!.Learn how to keep your cakes moist using Simple Syrup.Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.You can use other berries if you like, or cherry, which is a common alternative.Almond extract is strong and it’s easy to overdo it. For the cake, use 1 tsp almond extract (at most) and increase the milk to 1 cup. If you prefer a non-alcoholic version of the cake layers, you can use almond extract instead.If you don’t have almond flour and can’t be bothered buying it, you can just leave it out and increase the flour to 2 1/4 cups.To make cupcakes, all you need to do is reduce the baking time - start checking at 15mins or so.The recipe as-is will also work in two 8″ pans.Tips for making this Raspberry Almond Cake Let me know if you give it a try! Looking for more berry dessert recipes? Raspberry and almond are such a delicious combo - the flavor and texture of this cake is amazing. If you love a good Bakewell Tart, I hope you love my cake version. You can read more about freeze-dried fruit in my Strawberry Cake post. If you’re in the US, Trader Joe’s stocks a variety of freeze-dried fruit that you can grind up into a powder at home (I use a coffee/spice grinder to do this). If you’re local to Vancouver you can find them at The Gourmet Warehouse (good selection) or Whole Foods (hit or miss). Freeze-dried fruit and powders are not the easiest to find, at least not in Canada. I only used 1/4 tsp (at most) of the almond extract in the buttercream.įor the remainder of the buttercream I used freeze-dried raspberry powder to add an amazing hit of flavor and color. I don’t love to use extracts, and almond can be particularly strong and overpowering, but it does a good job of adding the flavor. I wanted two tones as a contrast of the two flavors.įor the almond, I added the tiniest bit of almond extract to it. ![]() Raspberry & Almond Swiss Meringue Buttercreamįor the frosting, I used my favorite Swiss meringue buttercream split it in two and made one raspberry and one almond. Perhaps something like a raspberry sauce or coulis would work better. The syrup is a pretty, deep pink color, but it just didn’t come through (at all) in the cake layers. I used store-bought raspberry simple syrup that I got from a berry farm, but you could easily make your own. In hindsight, I don’t know why I thought the pink would come through. have pretty pink streaks through the cake layers.My intent for drizzling the cake layers with raspberry simple syrup was twofold: See Tips section before the recipe for what changes to make. I use amaretto liqueur to add more of that almond flavor in, but you can use almond extract if you prefer to skip the alcohol. Swapping some of the regular flour with almond flour makes such a delicious flavor and texture difference. I’ve raved about this recipe before and have used it, or versions of it numerous times. Get your copy today! How to Make this Bakewell Cakeįor the cake layers I used my very favorite almond cake recipe. Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.
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